Note: I’m so sorry, but I’ve removed my recipe for oatmeal creme pies. I began selling some of my desserts, and this is my number-one seller. If you’re in the Charlotte area, please follow me on Instagram @rosesandwhiskers to find out where you can purchase some!
Oatmeal creme pies are full of childhood nostalgia. The oatmeal cookies are soft, chewy and full of flavor, and the marshmallow buttercream filling is sweet and creamy.
Let’s talk about a few key ingredients. Most importantly, make sure to use quick cooking oats, and NOT 1-minute or old-fashioned oats. Using the right type of oats will make or break the texture. These are the oats that I use.
You’ll also need both light and dark brown sugar. (The only difference between the two sugars is their molasses content.) You could use all light or all dark brown sugar, but it will slightly change the taste. I recommend following the recipe as written the first time and then go from there!
A lot of oatmeal creme pie recipes I’ve seen are heavy on the spice, but I remember a more subtle spice flavor in the store-bought variety. Mine incorporate a touch of cinnamon, molasses, cloves and almond extract.
Use a cookie dough scoop or tablespoon to scoop balls of dough onto the baking sheets. This will help ensure the cookies are all a uniform size. (But keep in mind that nothing is perfect, and don’t be upset if some cookies aren’t perfectly round or are sized a little differently.) Space the cookies on baking sheets lined with silicone mats or parchment paper, no more than 12 cookies per pan. These cookies will spread!
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Bake the cookies for 8 to 10 minutes, or until the edges are lightly browned and the middle is soft but no longer wet. Leave the cookies on the pan for 5 minutes to firm up before carefully removing to a wire rack to cool.
Make the filling while the cookies are cooling. The recipe calls for a touch of salt, but feel free to leave it out or to add a little more depending on your sweetness preferences.
Spoon the filling into a piping or ziplock bag and cut off the tip, leaving an opening that’s about an inch in diameter. Pipe a blob of frosting onto the back of one cookie, and then top with another, forming a sandwich. (Don’t fill the entire cookie with frosting, or it will ooze out when you sandwich it.) Gently press down. Repeat with the remaining cookies. You’ll probably have a little frosting leftover depending on how heavy-handed you are.
Store in an airtight container and enjoy! (These can be kept either on the counter or in the fridge.)
Tag me @rosesandwhiskers on Instagram if you try these oatmeal creme pies and use the hashtag #rosesandwhiskers. Happy baking! 🙂
P.S. Try dying the frosting and adding sprinkles to customize these for Christmas or any other special occasion!
