Friday, July 10, 2020



These homemade oatmeal cream pies are so much better than their store bought counterparts and are made entirely from scratch! In addition, they can be prepared in advance and are compatible with the freezer! An absolutely delicious dessert to feed a crowd!

  • 1 tsp salt
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 cup butter softened
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 Tbsp dark mild molasses
  • 1/8 tsp ground clove or allspice
  • 1/2 cup solid vegetable shortening
  • 3 cups quick cooking oats (not instant)
  • 1 1/2 cups packed light or dark brown sugar

  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup butter softened
  • 1 7 oz jar marshmallow fluff
  • 2 Tbsp cream or half and half
  • 1/2 cup solid vegetable shortening

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
  2. Using an electric mixer, cream together butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until fully combined.
  3. To the creamed mixture add eggs, molasses and vanilla. Beat until creamy for 1-2 minutes, stopping to scrape the sides of the bowl periodically.
  4. Meanwhile, in a separate bowl, sift together oatmeal, flour, baking soda, salt, cinnamon and clove using a whisk. Lower the speed of the mixer and gradually add to the creamed ingredients. Scrape the sides of the bowl, as needed. The dough will be thick.
  5. Using a medium ice cream scoop or Tbsp, divide the dough equally into mounds. (approximately 2 Tbsp of dough each) Leave at least 3 inches between to allow for spreading.
  6. Bake in batches for 10-12 minutes, or just until the edges are lightly golden. Cool for 5 minutes on the pan, then carefully move to a cooling rack to cool completely. These cookies are tender when warm.
  7. To make the filling: Using an electric mixer, cream butter and shortening with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
  8. Divide filling evenly among 18 cookies. Top each with a matching size cookie.
  9. May store at room temperature for 1 day. For longer storage, keep chilled in an airtight container with wax paper between layers. Bring to room temperature for serving. Enjoy your breakfast!