Oatmeal Cream Pies


  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp cocoa powder
  • 1 1/2 cups quick oats

Cream Filling

  • 1/2 cup vegetable shortening
  • 1 1/2 cups marshmallow cream
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp milk, as needed


  1. In a bowl, cream together the butter and sugars.
  2. Beat in vanilla and the eggs, one at a time until well incorporated.
  3. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder and oats.
  4. Beat into the cream mixture.
  5. Refrigerate cookie dough for 15 minutes.
  6. Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. (The centers should still be slightly underdone when you remove them from the oven.)
  7. Cool completely on a wire rack.
  8. Spread about 1 tbsp of cream filling on the bottom of one cookie and then top with another cookie.

Courtesy of Buns in my Oven


One Response to “Oatmeal Cream Pies”

  1. Mandi Nealen June 25, 2012 at 10:12 pm #

    I piped the cream filling on the last time I made them, and it worked SO well. Less chance of smushing the cookies and who doesn’t love how easily a Ziploc bag becomes a piping bag!?

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