Hamdi Saidani This Pioneer Woman Oatmeal Cream Pies recipe is a soft and chewy recipe, which is made with old-fashioned rolled oats and marshmallow creme. It’s the ultimate comfort food recipe, ready in about 1 hour and 35 minutes.
Pioneer Woman Oatmeal Cream Pies Ingredients
For the Cookies:
- 1 cup (2 sticks) salted butter, at room temperature
- 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
For the Filling:
- 1/2 cup (1 stick) salted butter, at room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla bean paste
- 3/4 cup marshmallow creme
How To Make Pioneer Woman Oatmeal Cream Pies
- Prep Oven and Make Cookie Dough: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, use a hand mixer to cream the butter and brown sugar together until light and fluffy. Beat in the vanilla and eggs.
- Finish the Dough: In a separate bowl, whisk the flour, salt, and baking soda. On low speed, fold the dry ingredients into the wet mixture, then fold in the oats until just combined.
- Bake the Cookies: Scoop mounded tablespoons of dough onto the lined baking sheets, leaving about an inch between each. Bake for 12 to 14 minutes, until the cookies are dark and just cooked through.
- Cool Completely: Let the cookies sit on the baking sheet for 7 to 8 minutes to set up, then transfer them to a wire rack to cool completely, for about 1 hour.
- Make the Cream Filling: While the cookies cool, make the filling. In a large bowl, beat together the butter, powdered sugar, and vanilla until smooth. Beat in the marshmallow creme until it is well combined and fluffy.
- Assemble the Cream Pies: Spoon about a teaspoon of the filling onto the flat bottom of one cooled cookie. Place another cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
Recipe Tips
- How to get soft, chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when they are just cooked through and still soft in the center. They will continue to firm up as they cool on the baking sheet.
- How do I get uniform cookies? Using a cookie scoop is the best way to ensure all your cookies are the same size. This not only looks better, but it also helps them bake evenly and makes it easy to match them up for sandwiches.
- Can I make the dough ahead of time? Yes. You can prepare the cookie dough, cover it tightly, and refrigerate it for up to 3 days. Let it sit at room temperature for about 20 minutes to soften slightly before scooping.
- What if my filling seems too soft? If the filling seems too soft to hold its shape, especially in a warm kitchen, you can place the bowl in the refrigerator for 15-20 minutes to allow it to firm up slightly before you start assembling the pies.
What To Serve With Oatmeal Cream Pies
These are a classic, nostalgic treat that are a complete snack all on their own. They are perfectly paired with:
- A tall, cold glass of milk
- A hot cup of coffee or tea
How To Store Oatmeal Cream Pies
- Refrigerate: As the recipe suggests, it’s best to store the assembled oatmeal cream pies in an airtight container in the refrigerator to keep the filling firm. They will keep for up to a week.
Oatmeal Cream Pies Nutrition Facts
- Serving: 1 oatmeal cream pie
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between these and the Little Debbie version?
These homemade cookies are much softer, chewier, and have a richer, more buttery flavor than the store-bought version. The homemade marshmallow creme filling is also much creamier and less artificial tasting.
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Old-fashioned rolled oats provide a distinct, hearty chewiness that is classic for this type of cookie. Quick oats will result in a softer, less textured cookie.
Why use dark brown sugar?
Dark brown sugar has a higher molasses content than light brown sugar, which contributes to a deeper, more caramel-like flavor and an even softer, chewier texture in the finished cookies.
Try More Pioneer Woman Recipes:
- Pioneer Woman Lemon Meringue Pie Recipe
- Pioneer Woman Apple Slab Pie Recipe
- Pioneer Woman Tomato Pie Recipe
Pioneer Woman Oatmeal Cream Pies Recipe
Description
Two soft and chewy brown sugar oatmeal cookies are sandwiched together with a sweet and fluffy marshmallow creme filling for the ultimate nostalgic treat.
Ingredients
Instructions
- Preheat oven to 350°F. Cream the butter and brown sugar. Beat in the vanilla and eggs.
- Fold in the combined flour, salt, and baking soda, then fold in the oats.
- Scoop mounded tablespoons of dough onto parchment-lined baking sheets.
- Bake for 12 to 14 minutes. Let cool completely on a wire rack.
- Make the filling by beating the butter, powdered sugar, and vanilla until smooth. Beat in the marshmallow creme.
- Spread a teaspoon of filling on the flat side of one cookie and top with another to create a sandwich. Repeat with all cookies.
Notes
- u003cliu003eThe most important tip for this recipe is to not over-bake the cookies; they should still be soft in the center when they come out of the oven for the perfect chewy texture.u003c/liu003eu003cliu003eYou must let the cookies cool completely before filling them, otherwise the delicate marshmallow creme filling will melt and ooze out.u003c/liu003eu003cliu003eUsing room temperature, softened butter for both the cookies and the filling is essential for the best, creamiest results.u003c/liu003eu003cliu003eFor perfectly uniform cookies that are easy to match up, use a cookie scoop to portion out the dough.u003c/liu003e
