Oatmeal Creme Pies

Posted byhelenspencerpantazisPosted inCookies

This recipe comes from Pint Size Bakery, where I worked for a spell. Most mornings when I arrived, I immediately filled trays and trays of these. The owner (and creator of this recipe) is a perfectionist, and the result is apparent in these cookies. They are perfection.

Helen

Cookies:

  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch cinnamon
  • 2 1/8 cups old-fashioned oats

Marshmallow Creme:

  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • Pinch of kosher salt
  • 1/4 teaspoon vanilla
  • 7 1/2 ounces marshmallow fluff

Make Cookies: Cream butter, sugars, salt and molasses until very light and fluffy, scraping the bowl often. Add eggs, one at a time. Add vanilla. Stir in the flour, baking soda and cinnamon. Scrape bowl well and mix in oats. Transfer to a medium bowl, folding mixture with a. rubber spatula to make sure the dough is evenly mixed. Refrigerate overnight or at least 2 hours.

Remove dough from refrigerator and let soften slightly. Preheat oven to 350°F. Using a 1-ounce cookie scoop (about 2 tablespoons), scoop onto parchment-lined baking sheets about 3″ apart – the cookies spread quite a bit.

Bake for 12-15 minutes, rotating at 6 minutes if baking more than one sheet at a time, until the edges are brown and the centers are golden. Let cool before removing from parchment and repeat baking remaining cookies. Let all cookies cool completely before making filling.

Make Filling: Cream powdered sugar, butter, salt and vanilla until very very light and fluffy. The consistency should be like soft frosting. Mix in marshmallow fluff on low speed or by hadn’t with a rubber spatula, just until the mixture is well-combined with no butter streaks.

Sandwich Cookies: Match cookies to be sandwiched. Either pipe or spoon about 2 tablespoons filling onto the middle of the flat side of half the cookies. Press the tops on, sandwiching the cookies. Refrigerate for 30 minutes to set filling. these will keep in the refrigerator for a week. Let come to room temperature before eating.