Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies
45 min.
10
627kcal
100%sweetness
3.05%saltiness
0.31%sourness
0.16%bitterness
1.5%savoriness
46.15%fattiness
0%spiciness

Suggestions

If you're a fan of the classic oatmeal cream pie, then you're in for a treat with this homemade version! These soft and chewy oatmeal cookies are filled with a sweet and creamy frosting, making them a delicious dessert or indulgent snack. With a hint of cinnamon and cocoa, these oatmeal cream pies are a fun twist on the traditional oatmeal cookie. This recipe is perfect for those who love to bake and are looking for a fun project. It's a great way to elevate a classic cookie and create a dessert that's sure to impress. The best part is that you can make these oatmeal cream pies entirely from scratch, ensuring they're packed with flavor and made with love. So, if you're ready to take your baking skills to the next level and indulge in a sweet treat, this homemade oatmeal cream pie recipe is definitely one to try!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • cup brown sugar 
  • cup brown sugar 
  • 0.5 cup butter melted
  • 0.5 teaspoon cinnamon 
  • teaspoon cocoa powder 
  •  eggs 
  • cup flour 
  • 7.5 ounces marshmallow creme 
  • cup powdered sugar 
  • cup rolled oats 
  • 0.3 teaspoon salt 
  • teaspoons vanilla 
  • cup shortening 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread.
  2. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.Cream the shortening, powdered sugar, and vanilla together until smooth.
  3. Mix in the marshmallow fluff.To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!Makes approximately 10 cream pies. (20 cookies)

Nutrition Facts

Calories627kcal
Protein1.92%
Fat43.05%
Carbs55.03%

Properties

Glycemic Index
26.2
Glycemic Load
8.82
Inflammation Score
-3
Nutrition Score
5.9826086956522%

Flavonoids

Catechin
0.06mg
Epicatechin
0.2mg
Quercetin
0.01mg

Taste

Sweetness:
100%
Saltiness:
3.05%
Sourness:
0.31%
Bitterness:
0.16%
Savoriness:
1.5%
Fattiness:
46.15%
Spiciness:
0%

Nutrients percent of daily need

Calories:627.37kcal
31.37%
Fat:30.79g
47.37%
Saturated Fat:11.21g
70.09%
Carbohydrates:88.57g
29.52%
Net Carbohydrates:87.33g
31.76%
Sugar:67.73g
75.26%
Cholesterol:40.77mg
13.59%
Sodium:227.51mg
9.89%
Alcohol:0.28g
1.53%
Protein:3.09g
6.18%
Manganese:0.43mg
21.64%
Selenium:8.66µg
12.38%
Vitamin K:11.95µg
11.38%
Vitamin E:1.61mg
10.73%
Vitamin B1:0.14mg
9.47%
Iron:1.38mg
7.69%
Folate:28.36µg
7.09%
Phosphorus:65.17mg
6.52%
Vitamin A:307.69IU
6.15%
Calcium:61.13mg
6.11%
Vitamin B2:0.1mg
5.98%
Fiber:1.25g
4.99%
Magnesium:19.36mg
4.84%
Vitamin B3:0.89mg
4.46%
Vitamin B5:0.42mg
4.24%
Copper:0.08mg
3.96%
Potassium:113.47mg
3.24%
Zinc:0.47mg
3.16%
Vitamin B6:0.04mg
2.01%
Source:Foodista