This is an easy recipe for copycat oatmeal creme pie cookies that we all loved as little kids. Though the filling is not 100% authentic to the original (the real oatmeal creme pie cookies are made with an egg white-based filling while these are filled with marshmallow cream), the taste is similar and even superior to those that we remember.
This recipe uses a homemade marshmallow cream but you can also use prepared marshmallow cream from the store. If you have never made homemade marshmallows, I’d highly recommend it!
Oatmeal Creme Pie Cookies Recipe
Yield: approximately 15 pies
1 c flour
1/2 tsp baking powder
1/2 tsp cinnamon
dash of each: nutmeg, clove, ginger
1/4 tsp salt
1 T cocoa powder
11 T butter, softened
3/4 c packed brown sugar
2 T raw sugar
1 T coconut milk, full fat
1 T molasses
2 tsp vanilla
1 1/4 c oats
2 c marshmallow cream
In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, clove, ginger, salt and cocoa powder. Set aside.
In another bowl, beat butter and sugars together until thickened, about 3 minutes. Add in coconut milk, molasses, vanilla and egg and whisk for about 1 minute.
Combine flour with butter mixture and blend well. Stir in oats.
Measure one level tablespoon of batter out for each cookie and place on greased baking sheet a few inches apart. Flatten each tablespoon of batter with a spoon. Bake at 375F for 9-10 minutes. Remove from oven and cool for about 2 minutes. Working carefully, remove cookies from baking sheets and place on cooling racks.
While cookies are cooling, prepare marshmallow cream. Follow directions for marshmallows but instead of whipping mixture for 12 minutes, whip for about 6-7 minutes. Work quickly to fill each cookie with marshmallow cream. Spread over cookie carefully.
****You will have leftover marshmallow cream (the linked-to recipe yields double the amount of marshmallow called for in this recipe) – if you double the cookie recipe, you will NOT need to double the marshmallow recipe.
Pair cookie bottoms with cookie tops and serve.