Oatmeal Cream Pies 

Maddie Lu Carlos, of Something Sweet by Maddie Lu, creates some Oatmeal Cream Pies for our 12 Days of Cookies presented by Bridgeman’s Ice Cream

Oatmeal cream pies

  • 1 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 1 1/2 cups packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp dark mild molasses
  • 2 tsp pure vanilla extract
  • 3 cups quick cooking oats (not instant)
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground clove or allspice
  • Filling:
  • 1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 2 cups powdered sugar
  • 2 Tbsp cream
  • 1 tsp pure vanilla extract
  • 1 7 oz jar marshmallow fluff

Preheat oven to 350

Cream butter, shortening and sugars until light and fluffy. Add eggs and cream for 1.5 minutes on medium speed. Scrape down the sides of your bowl often to incorporate all ingredients. Add all your dries into the mix and combine on low speed. Mixture will be thick. Scrape sides one last time and mix on low for 30 seconds.

Using an ice cream scoop or tablespoon, place these about 3 inches apart on a parchment lined pan. They spread a lot. Bake for 10-12 minutes or until middles look just a tad under baked. You don’t want to over bake these or they won’t be side.

For the filling, cream together butter, shortening, and powdered sugar until fluffy. Add in all remaining ingredients while scraping the side of the bowl. And mix on high speed for 2 minutes.

Print Friendly, PDF & Email