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For the cookies

• 1
  cup (
  227
  g)
  unsalted butter,
  softened
• ¾
  cup (
  165
  g)
  dark brown sugar
• ½
  cup (
  100
  g)
  sugar
• 1
  tablespoon
  molasses
• 1
  teaspoon
  vanilla extract
• 2
  large eggs
• 1 ½
  cup (
  188
  g)
  all-purpose flour
• 1
  teaspoon
  baking soda
• ½
  teaspoon
  salt
• ⅛
  teaspoon
  ground cinnamon
• 1 ½
  cup (
  120
  g)
  quick oats

For the filling

• 7
  ounce (
  199
  g)
  marshmallow fluff
• 1
  stick (½ cup) unsalted butter,
  room temperature
• 1 ½
  cup (
  180
  g)
  powdered sugar
• 1
  teaspoon
  vanilla extract

1. Preheat your oven to 350°F (177°C). Line several large rimmed baking sheets with silicone baking mats or parchment paper. Set them aside while you prepare the cookie dough.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which usually takes about 2 minutes. Next, add the molasses, vanilla extract, and eggs. Continue to beat on medium speed until all the wet ingredients are thoroughly incorporated, scraping down the sides of the bowl as needed.

   Ingredients for this step: 1 cup (227 g) unsalted butter, ¾ cup (165 g) dark brown sugar, ½ cup (100 g) sugar, 1 tablespoon molasses, 1 teaspoon vanilla extract, 2 large eggs.

3. In a separate medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this flour mixture to the wet mixture in the stand mixer, beating on low speed until just combined. Be careful not to overmix. Finally, fold in the quick oats until they are evenly distributed throughout the dough.

   Ingredients for this step: 1 ½ cup (188 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ⅛ teaspoon ground cinnamon, 1 ½ cup (120 g) quick oats.

4. Using a cookie scoop (approximately 1 tablespoon in size), drop rounded portions of cookie dough onto the prepared baking sheets, ensuring they are spaced about 1 inch apart to allow for spreading.
5. Bake the cookies for 11-12 minutes. You’ll know they are ready when the edges begin to turn a light golden brown. It’s crucial not to overbake them! The centers may still look a little moist when you pull them from the oven, but this is exactly what you want for that signature soft and chewy texture. Overbaking will result in hard cookies, losing the essence of an oatmeal creme pie.
6. Allow the baked cookies to cool on the baking sheets for at least 5 minutes. This allows them to set slightly before you attempt to move them. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. Ensure they are fully cooled before proceeding to the filling stage.
7. While your cookies are cooling down, it’s time to prepare the luscious marshmallow creme filling.
8. In a clean bowl of your stand mixer (or using a hand mixer), combine the marshmallow fluff and room temperature butter. Beat these two ingredients together on medium-high speed for 2-3 minutes, until the mixture becomes light and fluffy. Then, gradually add the powdered sugar and vanilla extract, beating until the filling is smooth, incredibly light, and airy. Once prepared, set the filling aside.

   Ingredients for this step: 7 ounce (199 g) marshmallow fluff, 1 stick (½ cup) unsalted butter (room temperature), 1 ½ cup (180 g) powdered sugar, 1 teaspoon vanilla extract.

9. To assemble your oatmeal creme pies, take one cooled oatmeal cookie and flip it over so the flat side is facing up. Using the same clean cookie scoop you used for the dough (or a spoon), scoop a generous amount of marshmallow creme filling onto the center of the cookie. Then, gently top it with another cookie, pressing down slightly to create a sandwich and allow the filling to spread to the edges.
10. Continue this process until all your cookies have been paired and assembled into delightful oatmeal creme pie sandwiches.
11. Store the finished oatmeal creme pies in an airtight container to maintain their freshness and soft texture. They can be kept at room temperature for a few days, or in the fridge for up to a week. If refrigerating, I recommend letting them sit out at room temperature for about half an hour before eating to allow the marshmallow fluff filling to soften beautifully.

Nutrition

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