- Difficulty: Easy
- Yield: 18 cookie sandwiches
- Nutritional Information (per serving): Calories 392, Total Fat 17 g, Saturated Fat 10 g, Carbohydrates 58 g, Dietary Fiber 2 g, Sugar 38 g, Protein 4 g, Cholesterol 61 mg, Sodium 233 mg
- Total Time: 1 hr 45 min (including cooling)
- Active Time: 30 min
These nostalgic oatmeal cream pies are a cherished Drummond family favorite, perfect for game-day gatherings and casual get-togethers. They're simple to make, require minimal hands-on time, and always disappear fast.
Ingredients
Cookies:
- 1 cup (2 sticks) salted butter, softened
- 2 cups packed dark brown sugar
- 2 teaspoons vanilla bean paste
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3 cups old-fashioned rolled oats
Filling:
- 1/2 cup (1 stick) salted butter, softened
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste
- 3/4 cup marshmallow creme
Instructions
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and dark brown sugar with a hand mixer until light and fluffy, then beat in the vanilla bean paste and eggs.
- Fold in the flour, kosher salt, and baking soda until just combined, then stir in the rolled oats until evenly mixed.
- Drop 36 rounded tablespoons of dough onto the prepared sheets, spacing about 1 inch apart. Bake 1214 minutes, until golden brown and set.
- Let the cookies cool on the baking sheets 78 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- While the cookies cool, make the filling: beat the softened butter, powdered sugar, and vanilla bean paste until smooth, then blend in the marshmallow creme until fully combined.
- Spread about 1 teaspoon of filling on the bottom of one cooled cookie, top with a second cookie to form a sandwich, and repeat with the remaining cookies and filling.
- Serve immediately or store the oatmeal cream pies in an airtight container in the refrigerator.
