Oatmeal Cream Pies Recipe

• 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

1. Preheat the oven to 350F and line two baking sheets with parchment paper.
2. 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.
3. Fold in the flour, kosher salt, and baking soda until just combined, then stir in the rolled oats until evenly mixed.
4. Drop 36 rounded tablespoons of dough onto the prepared sheets, spacing about 1 inch apart. Bake 1214 minutes, until golden brown and set.
5. Let the cookies cool on the baking sheets 78 minutes, then transfer to a wire rack to cool completely (about 1 hour).
6. 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.
7. 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.
8. Serve immediately or store the oatmeal cream pies in an airtight container in the refrigerator.