y’all, i am so excited to share these cookies with you! as i’ve mentioned before, i’m not the hugest sweets fan – most times, i prefer something savory or salty over a sweet. these homemade oatmeal + marshmallow creme pies, though, brought out a crazy, sweets-lovin’ maniac in me. and everyone i shared them with, now that i think about it. =) they’re incredibly decadent + absolutely wonderful.
the oatmeal cookies themselves are perfect – buttery + soft, with just the slightest hint of crispiness around the edges. they are fantastic just on their own – they’ll be my go-to oatmeal cookie recipe from now on – but they’re even better made into sandwiches with marshmallow buttercream. the marshmallow filling is on the sweeter side, which complements the rich, less-sweet oatmeal cookies in a glorious way. after i made these, i made myself give most of ‘em away because i feared i couldn’t resist eating them in massive quantities. that’s how amazing these are – you gotta try ‘em!
homemade oatmeal + marshmallow creme pies
makes about 20 cookie sandwiches, adapted from bakingdom
for the cookies:
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats
for the marshmallow creme filling:
6 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
3/4 teaspoon vanilla
1 1/4 cups marshmallow creme
first, make the cookies:
preheat oven to 350 degrees. line baking sheet with silpat mats or parchment paper.
in a large bowl, or the bowl of a standing mixer, cream the butter for about 30 seconds, then add both sugars + beat until light + fluffy. add the eggs + vanilla, mix well, + scrape down the sides of the bowl as needed.
in a medium bowl, combine the flour, cinnamon, baking soda, + salt. add the flour to the butter mixture in 3 increments until just combined. stir in the oats until evenly distributed.
drop 2 tablespoons of dough (about the size of a golf ball) onto the pan at a time, about 2 inches apart. bake for 10-12 minutes, until golden. allow to cool on the baking sheet for 2 minutes before transferring to a cooling rack. cool completely before filling with the marshmallow creme.
to make the filling:
in a medium bowl, or a stand mixer fitted with the paddle attachment, cream the butter + sugar together until light + fluffy. add in the vanilla + a pinch of salt. mix in the marshmallow creme + beat until light + fluffy. cover bowl with plastic wrap + chill for 30 minutes. if filling appears too soft, add more sugar as needed (amy’s note: 1 cup of confectioner’s sugar worked perfectly for me)
assemble the sandwiches: place 1 – 2 tablespoons of filling on the bottom of a cookie, then place another cookie, bottom side down, on top. continue until all cookie sandwiches are made.print this recipe