Brown Sugar Oatmeal Cream Pies Recipe

Brown Sugar Oatmeal Cream Pies Recipe | Kardea Brown

Relive the joy of childhood lunchbox treats with these irresistible Brown Sugar Oatmeal Cream Pies! Chewy, spiced oatmeal cookies sandwich a fluffy marshmallow cream filling for pure nostalgia with a gourmet twist. Get ready to bake up happiness that'll have everyone reaching for seconds.

• Skill Level: Intermediate
• Makes: 12 cookies (1 cups filling)
• Total Time: 1 hr 5 min (including cooling)
• Prep Time: 45 min

Nutrition Facts Per Serving

Serving Size: 1 of 12 servings
Calories: 729
Total Fat: 33 g
Saturated Fat: 20 g
Carbs: 104 g
Fiber: 4 g
Sugars: 66 g
Protein: 8 g
Cholesterol: 104 mg
Sodium: 258 mg

Brown Sugar Oatmeal Cookies

• 1 sticks ( cup) unsalted butter, softened to room temperature
• cup tightly packed dark brown sugar
• cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 cups quick oats
• cup toasted sweetened coconut flakes
• 1 cups all-purpose flour
• teaspoon baking soda
• teaspoon ground cinnamon
• teaspoon ground ginger
• teaspoon kosher salt (see Cook's Note)

Marshmallow Cream Filling

• Two 7-ounce jars of marshmallow creme
• 2 sticks (1 cup) unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons butter flavoring extract
• 2 teaspoons vanilla extract
• teaspoon kosher salt (see Cook's Note)

Instructions

1. To make the cookies: Heat the oven to 350F. Prepare two baking sheets by lining them with parchment paper.
2. Using an electric mixer on medium speed, cream together butter, dark brown sugar, and granulated sugar until the mixture is fluffy and light. Add eggs one at a time, mixing just until the yellow is gone. Stir in vanilla extract.
3. In a food processor, pulse the oats and coconut flakes until finely chopped. Transfer to a medium bowl. Add flour, baking soda, cinnamon, ginger, and salt, mixing well. Incorporate this dry mix into the butter mixture, beating until just combined.
4. Shape the dough into twenty-four balls, about 1 inches each, and place them on the baking sheets roughly 3 inches apart. Bake for 13 to 15 minutes, until the edges start to turn golden. Let cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
5. While cookies cool, prepare the marshmallow filling: Beat together marshmallow creme and butter with an electric mixer at medium speed until fluffy. Gradually add powdered sugar, butter extract, vanilla extract, and salt, mixing until smooth. Put the filling into a piping bag fitted with a round tip or use a large zip-top bag with the corner cut off.
6. Assemble the cream pies by piping the marshmallow filling onto the flat bottom of 12 cookies, then sandwich with the remaining 12 cookies, flat sides together.

Note: This recipe uses Diamond Crystal kosher salt which is lighter than Morton's salt. If you are using Morton kosher salt, reduce the amount slightly.