Yes, that iconic snack cookie, the Oatmeal Creme Pie done my way!!! That classic, soft, sandwich cookie is my absolute favorite cookie in the universe and with my marshmallow cream cheese filling, THE Oatmeal Creme Pie, is now on the pedestal on which it belongs....
A lot of people (sadly not me) grew up on those individually wrapped oatmeal sandwich cookies, with theIt creamy filling and soft cookie, most of the time they were smooshed in backpacks or lunchboxes but nonetheless deliciously perfect....
I actually never had one until I was in my 20’s and my first child was in school and had one, so when he asked me to buy them I said sure, having no idea how that cookie would shake up my world. I was never a cookie lover...chocolate chip? Nah... Oreos? Nope! The only cookie that I liked were Vienna sandwich cookies (more on those on another post to come soon). I don't even like oatmeal! So when I tried this super sweet, slightly spiced, softly smooshed cookie, I gotta tell you, I was in LOVE! So fast forward and it turns out that all 3 of my kids love that cookie...but when you start looking at the ingredients, their size, their nutritional value (oh the horror) I never bought them again and decided to make my own. Honestly, I try not to make them often because I can and will eat them all... I freeze them to save for later and end up eating them frozen... my cookie has more body and less smoosh factor so that it can house my very very very amazing marshmallow cream cheese frosting... marshmallow fluff + cream cheese frosting= edible nirvana.... trust me on that. I make my own fluff sometimes and other times buy it at the store. I make the cream cheese frosting (recipe below the cookie recipe) and the combo is magic! I hope you like these cookies as much as I do... and don’t hate me when you eat every single one! Recipe below!
Ingredients:
1 cup (2 sticks) of unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 Heaping teaspoon of cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of freshly grated nutmeg or 1/4 teaspoon powdered nutmeg (but I urge you to get the fresh kind you can grate, they last!)
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
2 cups of AP flour
2 cups of quick or instant oats
Ingredients for the filling:
4 ounces of softened butter
4 ounces of softened cream cheese
1/2 cup marshmallow fluff
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1-2 cups of powdered sugar
1-2 tablespoons of milk
Preheat oven to 375 degrees and line a few baking sheets with parchment paper.
In a large bowl cream together butter and both sugars until well mixed and creamy, 2 minutes. Add eggs to the butter sugar mixture and blend well, add vanilla and spices and mix in well. Once the spices are evenly mixed in add the baking powder and baking soda, salt and flour. Once the flour is about 1/2 way incorporated add the oats and fold in and make sure all the ingredients are well mixed together.
Using a spoon or cookie scoop place dough onto the parchment. I made my cookie dough balls about a tablespoon each but you can go bigger, just adjust baking time accordingly. Place them about 2 inches apart to give them room to spread when baking. Bake for 10-12 minutes. You want them to be golden but not too crispy but not at all undercooked. Remember they will crisp up when cool but then soften again once filled with the frosting. Let the cookies cool completely before filling.
To make the cookie filling mix together the butter, cream cheese and marshmallow fluff in a medium bowl until thoroughly mixed. You may want to use a whisk to get any lumps out. Add vanilla, salt and powdered sugar. Start with a cup of powdered sugar and taste to see if it’s sweet enough and also thick enough. Add more if needed. You can always thin it out with milk if needed but remember that this is cookie filling and needs to keep its shape. Make the frosting while the cookies are baking and set aside. Can be made in advance and kept in the refrigerator, just bring to room temp before spreading or piping on one cookie and then top with another cookie to create the sandwich.
These keep well at room temp for a few hours and in the refrigerator for several days (if they last that long). These also freeze beautifully and taste great frozen 😋. As an alternative to making sandwich cookies you can thin out the cookie filling and use it as cookie icing instead for each cookie. (or you can do both!!!)
Hope you enjoy them as much as I do!
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