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chewy brown sugar oatmeal cream pies - featured image

Chewy Brown Sugar Oatmeal Cream Pies

  • Author: SOFIA
  • Total Time: 4 hours 45 minutes
  • Yield: 15 servings 1x

Description

Soft, chewy oatmeal cookies sandwiched with a fluffy, stabilized marshmallow filling. The secret to perfect texture is chilling the dough and underbaking slightly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, room temperature
  • 1 ½ cups (300g) dark brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (160g) old-fashioned rolled oats
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 10 oz (280g) standard white marshmallows
  • 2 tablespoons (28g) unsalted butter, softened (for filling)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. In a large bowl, beat room-temperature butter, dark brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale.
  2. Add eggs one at a time, beating well after each addition. Scrape down the bowl and add 2 teaspoons vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients on low speed, mixing just until flour disappears.
  5. Fold in rolled oats and chopped nuts with a rubber spatula until evenly distributed.
  6. Cover dough and refrigerate for at least 4 hours or overnight.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop dough into 2-tablespoon balls and place 2 inches apart on sheets.
  9. Bake for 10-12 minutes until edges are golden but centers look slightly soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. While cookies cool, microwave marshmallows and 2 tablespoons butter in 30-second intervals until smooth. Let cool for 5 minutes.
  12. Beat in sifted powdered sugar, 1 teaspoon vanilla, and pinch of salt until thick and fluffy.
  13. Spread 1-2 tablespoons filling on one cookie and top with another to form a sandwich.

Notes

Chilling the dough is non-negotiable for preventing spreading and ensuring chewiness. Underbake slightly for soft centers. Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cream pie
  • Calories: 380
  • Sugar: 38
  • Sodium: 220
  • Fat: 18
  • Saturated Fat: 9
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 4

Keywords: oatmeal cream pies, chewy cookies, marshmallow filling, brown sugar cookies, homemade cookies, dessert recipe

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Find it online: https://cookazu.com/chewy-brown-sugar-oatmeal-cream-pies-1-trick-for-perfect-filling/