Description
These Homemade Oatmeal Pies are a delightful twist on classic oatmeal cookies, featuring a soft, spiced oat cookie sandwich filled with a sweet, fluffy marshmallow filling. They offer a comforting blend of cinnamon and nutmeg flavors with a luscious vanilla-molasses enriched buttercream, perfect for sharing or enjoying as a special treat.
Ingredients
Scale
Cookies
- 2 cups quick cooking oats (divided)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup salted butter (softened)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons molasses
- 2 eggs
Filling
- 1 cup salted butter (softened)
- 1/2 teaspoon clear vanilla extract (regular vanilla can be used)
- 7 oz container marshmallow fluff
- 2 cups powdered sugar
Instructions
- Preheat the oven: Set your oven to 350° F (175° C) so it can reach the perfect temperature for baking your oatmeal cookies evenly.
- Prepare ground oats: Using a food processor, pulse half a cup of the quick-cooking oats until they become a fine powder. This adds a nice texture variation and binds the dough.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups quick oats, the ground oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices and leavening agent.
- Cream butter and sugars: In a separate mixing bowl, beat together softened butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined, which helps create a tender cookie.
- Add molasses and eggs: Incorporate the molasses and eggs into the butter mixture and continue beating until the mixture is fluffy and light, giving the cookies moisture and richness.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring well until the dough comes together uniformly.
- Shape the dough: Drop 2 tablespoon scoops of the dough onto a baking sheet, spacing them adequately as they will spread. Adjust scoop size to make smaller or super-sized cookie pies as desired.
- Bake the cookies: Bake in the preheated oven for about 10 minutes or until the centers have spread and appear set. Remove and allow to cool for 2-3 minutes before transferring them to a cooling rack.
- Chill the cookies: Place the cooled cookies in the freezer for at least 30 minutes. This step firms them up so the marshmallow filling can be pressed between two cookies without squishing.
- Prepare the filling: Beat together softened butter, vanilla extract, marshmallow fluff, and powdered sugar until smooth and fluffy to create a sweet, creamy filling.
- Assemble the oatmeal pies: Spread a generous amount of filling on the bottom of one cookie and sandwich with another cookie. Press gently to spread the filling evenly without breaking the cookies.
Notes
- Using clear vanilla extract helps keep the filling white and visually appealing, but regular vanilla can be substituted without affecting flavor.
- Freezing the cookies before filling helps prevent the cookies from crumbling or the filling from squishing out.
- Adjust the size of the cookie dough scoops to make smaller or larger pies according to your preference.
- For a nut-free version, ensure all ingredients and brands you use are free from nut contamination.
- Store assembled pies in an airtight container in the refrigerator for up to 5 days for best freshness.
