Pioneer Woman Oatmeal Cream Pies Recipe
If you love soft cookies and sweet filling this Pioneer Woman Oatmeal Cream Pies Recipe is for you. It is a classic treat that tastes much better than the store-bought version.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated white sugar
- 1 large egg at room temperature
- 1 tablespoon dark molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups quick-cooking oats
- 1/2 cup 1 stick unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 cup marshmallow fluff creme
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream if needed for texture
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C) so it is hot and ready. Line your large baking sheets with parchment paper to prevent any sticking.
Cream the Butter and Sugars
- In a large bowl, beat the softened butter with brown sugar and white sugar. Mix until the texture is very light, fluffy, and smooth.
Add Wet Ingredients
- Beat in the egg, molasses, and vanilla extract until fully combined. The molasses gives the cookies that classic dark color and a deep, rich flavor.
Mix Dry Ingredients
- In a separate small bowl, whisk together the flour, salt, baking soda, and cinnamon. Slowly add this dry mixture into the wet butter mixture.
Fold in the Oats
- Gently fold in the quick-cooking oats using a rubber spatula. Make sure the oats are evenly spread throughout the dough so every bite is chewy.
Scoop the Dough
- Use a small scoop to place balls of dough onto the baking sheets. Space them two inches apart because these cookies will spread as they bake.
Bake the Cookies
- Bake for 10 to 12 minutes until the edges are just set. The centers should still look slightly soft and underdone for a chewy texture.
Cool Completely
- Let the cookies sit on the hot pan for five minutes first. Then, move them to a wire rack to cool down completely before filling.
Make the Cream Filling
- Beat the butter and powdered sugar together until smooth. Stir in the marshmallow fluff and vanilla until the filling is very light and airy.
Assemble the Pies
- Spread a thick layer of cream onto the flat side of one cookie. Top it with another cookie to create a perfect, sweet oatmeal sandwich.
Notes
- Use quick-cooking oats instead of old-fashioned oats for a softer, more delicate texture.
- Make sure your butter is truly softened at room temperature for the smoothest filling.
- Add a pinch of ground cloves or nutmeg for extra spice in the cookies.
- If you do not like marshmallow fluff, use a classic vanilla buttercream filling instead.
- Chill the dough for 30 minutes if your kitchen is very warm to prevent spreading.
- Dunk the edges of the cream pies in colorful sprinkles for a fun party look.