Introduction: There’s something undeniably nostalgic about biting into a soft, chewy oatmeal cream pie. This homemade version takes the classic snack to a new level of deliciousness, combining buttery oatmeal cookies with a rich and fluffy marshmallow cream filling. Perfect for lunchbox treats, after-school snacks, or a sweet indulgence with your afternoon coffee, these oatmeal cream pies will transport you back to simpler times.
Overview of the Recipe: Homemade oatmeal cream pies are made from two key components: soft, cinnamon-spiced oatmeal cookies and a marshmallow cream filling. The cookies are buttery and chewy, providing the perfect texture to complement the sweet, fluffy filling. This recipe yields about 12-15 cream pies, depending on the size of the cookies.
History and Origin
Oatmeal cream pies have a long history as a beloved snack in American households. The commercial version was first introduced by the Little Debbie brand in 1960 and quickly became a favorite due to its soft, chewy texture and sweet, creamy filling. This homemade version brings the classic taste of those store-bought pies into your kitchen, with the added benefit of using fresh, wholesome ingredients.
Ingredients:
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
For the Marshmallow Cream Filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
Instructions:
Prepare the Oatmeal Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Do not overmix to keep the cookies tender.
- Incorporate the Oats:
- Stir in the rolled oats by hand using a spatula or wooden spoon until evenly distributed throughout the dough.
- Shape the Cookies:
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball of dough slightly with the back of a spoon or your hand to ensure even baking.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. This will help the cookies remain chewy after they cool.
- Cool:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Make the Marshmallow Cream Filling:
- Cream the Butter and Sugar:
- In a mixing bowl, beat the softened butter and powdered sugar together on medium speed until smooth and creamy, about 2-3 minutes.
- Add Marshmallow Creme and Vanilla:
- Add the jar of marshmallow creme and the vanilla extract to the butter mixture. Continue beating on medium-high speed until the filling is light, fluffy, and well combined.
Assemble the Oatmeal Cream Pies:
- Spread the Filling:
- Once the cookies have completely cooled, spread or pipe a generous amount of the marshmallow cream filling onto the flat side of one cookie.
- Create the Sandwich:
- Top with another cookie, flat side down, pressing gently to spread the filling evenly to the edges. Repeat with the remaining cookies and filling.
- Serve and Enjoy:
- Your homemade oatmeal cream pies are ready to enjoy! Serve them immediately or store them for later.
Serving and Pairing Suggestions
- Serving:
- Serve these oatmeal cream pies with a glass of cold milk or a hot cup of coffee or tea for a classic, comforting snack.
- They also make a great dessert for picnics, family gatherings, or holiday celebrations.
- Pairing:
- Pair with fruit, such as sliced apples or berries, to add a fresh contrast to the sweet, creamy pies.
- A scoop of vanilla ice cream alongside an oatmeal cream pie can turn this simple treat into a decadent dessert.
Variations of the Recipe
- Chocolate Chip Oatmeal Cream Pies:
- Add 1 cup of mini chocolate chips to the cookie dough before baking for a chocolatey twist on the classic oatmeal cream pie.
- Spiced Oatmeal Cream Pies:
- Increase the cinnamon to 1 teaspoon and add ¼ teaspoon of nutmeg and ¼ teaspoon of ground cloves for a spicier, more aromatic version.
- Pumpkin Oatmeal Cream Pies:
- For a fall-inspired variation, add ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cookie dough. Note that this will result in a softer, cakier cookie.
- Peanut Butter Filling:
- Substitute ½ cup of the butter in the filling with creamy peanut butter for a peanut butter-flavored cream that pairs beautifully with the oatmeal cookies.
Health Benefits
While oatmeal cream pies are a treat, some ingredients provide nutritional benefits:
- Oats:
- Oats are a whole grain and a great source of dietary fiber, which can aid in digestion and help maintain healthy cholesterol levels.
- Butter:
- Butter, when used in moderation, provides essential fatty acids and fat-soluble vitamins like A and E.
To make this recipe slightly healthier, you can reduce the amount of sugar in both the cookies and the filling or use whole wheat flour instead of all-purpose flour for added fiber.
Notes
- Storage:
- Store your homemade oatmeal cream pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerating, allow them to come to room temperature before serving for the best texture.
- Freezing:
- These cookies freeze well. Freeze the assembled pies on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
FAQs
Q1: Can I use quick oats instead of rolled oats?
- Yes, you can use quick oats, but the texture will be slightly different. Rolled oats provide a chewier texture, while quick oats will result in a softer cookie.
Q2: How can I make the filling less sweet?
- You can reduce the amount of powdered sugar in the filling by about ½ cup if you prefer a less sweet filling. This will slightly alter the texture, making it less stiff.
Q3: Can I make these cookies gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure your oats are also certified gluten-free.
Q4: What can I use if I don’t have marshmallow creme?
- If you don’t have marshmallow creme, you can make a similar filling by whipping together softened butter, powdered sugar, and a little bit of heavy cream until fluffy.
Q5: Can I make these oatmeal cream pies ahead of time?
- Yes, you can make the cookies and filling a day or two in advance. Store the cookies in an airtight container and assemble them just before serving for the freshest taste.
Conclusion
These homemade oatmeal cream pies are a delightful combination of soft, chewy oatmeal cookies and a luscious marshmallow cream filling. Whether you’re making them for a nostalgic treat or introducing them to a new generation, they’re sure to be a hit. With their comforting flavors and satisfying texture, these oatmeal cream pies are perfect for any occasion. Customize them to suit your tastes, and enjoy the sweet taste of homemade goodness!