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chewy oatmeal cream pies - featured image

Chewy Oatmeal Cream Pies: Easy Homemade Marshmallow Recipe

  • Author: Natalia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

Homemade chewy oatmeal cookies sandwiching a light, airy marshmallow filling. These treats are soft, slightly chewy, and made with real ingredients for a nostalgic comfort food experience.

Ingredients

Scale
  • 3 cups (270g) Old-Fashioned Rolled Oats
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cup (113g) Unsalted Butter, softened
  • 1 cup (200g) Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 1 ½ teaspoons Cinnamon
  • 1 cup (250g) Marshmallow Fluff
  • ¼ cup (57g) Butter, softened
  • 2 cups (240g) Powdered Sugar, sifted
  • 2–3 tablespoons Milk or Cream
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and scrape down the sides of the bowl.
  4. Reduce mixer speed to low. Gradually add the dry ingredients to the butter mixture. Mix just until the flour disappears.
  5. Stop mixing and fold in the rolled oats using a spatula until distributed.
  6. Chill the dough for at least 30 minutes (or up to 24 hours) to solidify the fat and hydrate the oats.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop about 2 tablespoons of dough per cookie, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are lightly golden but centers look slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While cookies cool, beat the ¼ cup softened butter and powdered sugar until smooth.
  12. Add marshmallow fluff, 1 teaspoon vanilla, pinch of salt, and milk. Beat on high for 2-3 minutes until fluffy. Adjust consistency with more milk or sugar if needed.
  13. Take a flat cookie and pipe or spoon a generous dollop of filling onto it. Top with another flat cookie and press gently to spread filling to the edges.

Notes

Ensure butter and eggs are at room temperature for proper emulsification. Do not overbake the cookies; they should look slightly soft in the center as they firm up while cooling. Chill the dough to prevent excessive spreading and ensure chewiness. Store assembled pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cream pie
  • Calories: 320
  • Sugar: 32
  • Sodium: 250
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 4

Keywords: oatmeal cream pies, homemade marshmallow, chewy oatmeal cookies, marshmallow filling, dessert recipe, snack recipe

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Find it online: https://fooduvo.com/chewy-oatmeal-cream-pies-easy-homemade-marshmallow-recipe/