|Nutritional Guidelines (per serving)|
|Servings: 12 cookie sandwiches, serves 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing beats nostalgia when it comes to food! Oatmeal Cream Pies are a sweet throwback to the carefree days of childhood. Unwrapping one of these babies was the highlight of lunchtime and every bite was cherished! Delicious creamy frosting is sandwiched in between soft and chewy oatmeal cookies...simply the best.
The only downside is that the packaged kind is filled with a laundry list of artificial junk rather than good and wholesome ingredients! Luckily for you, you can easily make these sweet treats at home! They are way easier to whip up than they look.
Oatmeal Cream Pies are reminiscent of whoopie pies, but the ingredients are quite a bit different. Oatmeal Cream Pies use an oatmeal cookie recipe, while whoopie pies use a cake-like batter. They're both called pies, but neither resemble a pie at all!
They are the perfect sandwich cookie to pack in your child's lunch, throw in a picnic basket, or to serve at a sweet birthday party.
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 Tablespoon dark molasses
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 cup oatmeal
- 1 Tablespoon warm water
- 1/4 teaspoon salt
- 3/4 cup marshmallow fluff
- 1/2 cup shortening
- 2/3 cup powdered sugar
- 1 1/4 teaspoons vanilla
Cream the butter, shortening, and sugars together until fluffy. Add in the eggs, molasses and vanilla and beat until thoroughly combined.
Gradually add the flour, salt, baking powder, and cinnamon. Sift together first if you like.
Add in the oats, you may also use quick cooking oats for a finer texture.
Separate the dough in half. Wrap in plastic wrap and chill in the refrigerator for one hour. Preheat the oven to 350 F.
Roll each dough ball flat and cut out round cookie shapes using a biscuit cutter. Place on a parchment-lined cookie sheet. Bake for 10 to 15 minutes, until golden brown on the edges and slightly lighter colored in the middle. Do not overbake!
Let the cookies cool on a cooling rack while you make the filling.
Dissolve the salt in the warm water. Beat together with remaining frosting ingredients.
Use about 2 Tablespoons of filling for each cream pie, depending on the size of the pie. Sandwich the frosting between two cookies. Serve!