This week has been crazy. I haven’t had time to collect any of my thoughts or spend any downtime on the computer, which is a bummer. Luckily, I’m settled in for the night, I made scrambled eggs for dinner, The Devil Wears Prada is on, and I’m going to ground myself and blog. You’re probably wondering where my recap post is. Well, no worries! It’s coming Thursday. I have a busy weekend with travels and Christmas coming up, so I want to combine last week’s recap with the beginning of this week’s. When I have fun trips or events planned, I like to keep the focus on those!
I plan on staying up tonight to write four recipes and finish the ornaments post. I got so carried away with Christmas baking on Sunday, so I didn’t have the opportunity to complete the blog post. I sometimes pour a lot of things on my plate, and it’s hard to get to them all in my time frame. The good news is that all of my DIY gifts are complete, my Christmas shopping is done, my packages are shipped, and now all I have to focus on is writing!
Because Christmas is literally in six days; I wanted to share this recipe for my oatmeal cream pies. I’ll also be sharing my recipe for coconut balls, peanut butter thumbprint cookies, and my mom’s peanut brittle.
I made a couple of changes to the recipe this year, and I wanted to make a printable/ user-friendly layout for this one. This is probably one of my most favorite cookie recipes ever. My friends and family get excited when I make them, too! Even though I tend to make them during the holidays, this is a recipe you can make whenever you want. The filling is fluffy and firm, so you can package these up and ship them to friends and family. If you’re going to ship these to family or gift them to friends, I highly recommend you print the recipe and attach it to the bottom of the serving dish.
You can make them two ways. Open-faced or sandwich style. Take your pick!
They are especially good with a cup of coffee or dipped in eggnog.
Oatmeal Cream Pie Cookies
OATMEAL COOKIE INGREDIENTS
- 2 1/2 Cups All-Purpose Flour
- 3 Cups Old Fashioned Oats
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Ground Cinnamon
- 2 Large Eggs
- 1 1/2 Cups Packed Brown Sugar
- 1 Cup +1 Tbsp Unsalted Butter (room temperature)
- 2 Teaspoons Vanilla Extract (pure vanilla)
FLUFFY CREAM FILLING INGREDIENTS
- 1/2 Cup Unsalted Butter (room temperature)
- 7 Ounces Marshmallow Cream
- 2 1/4 Cups Powdered Sugar
- 1 1/2 Teaspoon Vanilla Extract (pure vanilla)
OATMEAL COOKIE DIRECTIONS
Preheat Oven to 350 Degrees
In a large bowl, sift together: flour, oats, baking soda, baking powder, salt, and cinnamon.
In an electric mixer, combine the butter and brown sugar on medium speed until light and fluffy.
Mix in the vanilla and egg on low speed.
Keep the mixer on low speed and slowly add in the dry ingredients. Increase the speed gradually until combined.
Add heaping tablespoon-sized drops of dough onto a baking sheet. Keep the cookies about one and a half inches apart.
Bake 7-8 minutes. They'll be lightly brown around the edges and soft in the center. They'll continue to cook once you take them out of the oven.
Use a spatula to transfer the cookies to a cooling rack.
FLUFFY CREAM FILLING DIRECTIONS
Add the butter, vanilla, and marshmallow cream to the electric mixer and combine on medium speed. (Make sure there are no chunks of butter.)
Slowly add the powdered sugar and mix on very low speed.
Once the powdered sugar is combined, whip the filling on high-speed for twenty seconds.
Flip the oatmeal cookies upside down with the flat surface facing up, and frost it with about two tablespoons. (I usually add one tablespoon to each cookie bottom) Add another cookie to make a sandwich.
Frost the top of the oatmeal cookies for the open-faced style!
You can make them gluten free by using gluten free oats and swaping the flour for all-purpose gluten free flour 🙂
Questions for you!
- Have you made these oatmeal cookies before?
- Which recipe should I share next? (Coconut Balls/Peanut Brittle/PB Thumbprint?)