Hamdi Saidani These Pioneer Woman Oatmeal Pies are delightful sandwich cookies with chewy, cinnamon-spiced oatmeal cookies paired with either a simple marshmallow creme filling or a creamy vanilla frosting. Ready in about 45 minutes (plus cooling), they’re perfect for a nostalgic dessert or special treat.
Pioneer Woman Oatmeal Pies Recipe Ingredients
For the Cookies:
- 2 cups brown sugar
- 1/2 cup butter, softened
- 1/4 cup shortening (e.g., Crisco)
- 2 large eggs
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 3 Tbsp. boiling water
- 1 tsp. baking soda
- 2 1/2 cups all-purpose flour
- 2 cups quick oats
Filling Option #1:
- Marshmallow creme (as needed)
Filling Option #2:
- 5 Tbsp. all-purpose flour
- 1 cup milk
- 1 tsp. vanilla extract
- 1 cup butter
- 1 cup granulated sugar
How To Make Pioneer Woman Oatmeal Pies
- Prepare the Cookies: Preheat the oven to 350°F (180°C/gas 4). Line cookie sheets with parchment paper.
- Mix the Dough: In a large mixing bowl, cream together brown sugar, softened butter, and shortening until light and fluffy. Add eggs and mix well. Add salt, cinnamon, and baking powder; mix to combine. In a small bowl, mix baking soda with boiling water, then add to the bowl and mix. Stir in flour and quick oats until fully combined.
- Shape and Bake: Scoop dough onto prepared cookie sheets using rounded heaping teaspoons, spacing about 2 inches apart. Bake for 10 minutes, until edges are set but not burned. Transfer to a cooling rack and let cool completely.
- Filling Option #1 (Marshmallow Creme): Scoop small amounts of marshmallow creme onto the flat side of a cooled cookie. Press another cookie on top to form a sandwich. Freeze immediately if not serving right away to prevent oozing, or serve immediately.
- Filling Option #2 (Creamy Frosting): In a small saucepan, whisk flour into milk and heat over medium, stirring constantly, until very thick. Remove from heat and cool to room temperature. Stir in vanilla extract. In a separate bowl, cream butter and granulated sugar until light, fluffy, and free of sugar graininess. Add the cooled milk mixture and beat vigorously until it resembles whipped cream. Scoop a small amount onto the flat side of a cooled cookie and press another cookie on top.
- Serve: Serve immediately or store as directed.
Recipe Tips
- Why use boiling water with baking soda? It activates the baking soda, helping the cookies achieve a chewy texture.
- Can I make these ahead? Bake cookies and store unfilled for up to 2 days. Assemble with filling just before serving, especially for marshmallow creme to avoid oozing.
- How do I prevent cookies from spreading too much? Ensure the dough is well-mixed and not too warm; chill briefly if needed before scooping.
- Which filling should I choose? Marshmallow creme is quick and sweet; the creamy frosting is richer and more stable for longer storage.
What To Serve With Pioneer Woman Oatmeal Pies
These sandwich cookies pair wonderfully with:
- A cold glass of milk or chocolate milk for a classic treat
- A scoop of vanilla ice cream for an indulgent dessert
- A hot cup of coffee or tea for a cozy afternoon snack
How To Store Pioneer Woman Oatmeal Pies
Room Temperature: Store unfilled cookies in an airtight container for up to 5 days. Store assembled pies with creamy frosting for up to 3 days; marshmallow-filled pies are best served immediately.
Refrigerate: Store assembled pies with creamy frosting in the refrigerator for up to 5 days. Marshmallow-filled pies should be frozen if not served right away.
Freeze: Freeze unfilled cookies or creamy frosting-filled pies in an airtight container for up to 3 months. Thaw at room temperature before serving. Freeze marshmallow-filled pies immediately to maintain structure.
Pioneer Woman Oatmeal Pies Nutrition Facts
Serving: 1 sandwich cookie (1/24th of recipe, with creamy frosting)
- Calories: ~300 kcal
- Carbohydrates: ~40g
- Protein: ~4g
- Fat: ~14g
- Saturated Fat: ~7g
- Sugar: ~25g
- Fiber: ~1g
Nutrition information is estimated and may vary based on filling choice and preparation methods.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, but pulse them briefly in a food processor to mimic the finer texture of quick oats for better cookie consistency.
What can I use instead of shortening?
Replace shortening with an equal amount of butter for a richer flavor, though cookies may spread slightly more.
Can I make these gluten-free?
Use gluten-free flour and certified gluten-free oats, ensuring other ingredients are gluten-free.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ice Cream Pie Recipe
- Pioneer Woman Dreamy Apple Pie Recipe
- Pioneer Woman Banana Cream Pie Recipe
Pioneer Woman Oatmeal Pies Recipe
Description
Chewy cinnamon-spiced oatmeal cookies sandwiched with either marshmallow creme or a creamy vanilla frosting, perfect for a nostalgic treat.
Ingredients
For the Cookies:
Filling Option #1:
Filling Option #2:
Instructions
- Preheat oven to 350°F (180°C/gas 4). Line cookie sheets with parchment paper.
- Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder; mix. Mix baking soda with boiling water, add to bowl, and mix. Stir in flour and oats.
- Scoop rounded heaping teaspoons onto sheets, 2 inches apart. Bake for 10 minutes. Cool on racks.
- Filling #1: Spread marshmallow creme on one cookie, top with another. Freeze if not serving immediately.
- Filling #2: Cook flour and milk until thick, cool, and add vanilla. Cream butter and sugar, add milk mixture, and beat until whipped cream-like. Spread on one cookie, top with another.
- Serve or store as directed.
Notes
- u003cliu003eFreeze marshmallow-filled pies to prevent oozing.u003c/liu003eu003cliu003eStore unfilled cookies for 5 days or freeze for 3 months.u003c/liu003eu003cliu003eUse quick oats for best texture.u003c/liu003eu003cliu003eBeat creamy frosting thoroughly to avoid separation.u003c/liu003eu003cliu003eServe with milk or ice cream for a treat.u003c/liu003e
