Homemade Oatmeal Cream Pies

three stacked oatmeal cream pies on white wood board with two ore behind and a pile of them on white cake plate behind.

Homemade Oatmeal Cream Pies

We're taking it back to childhood with these delicious Homemade Oatmeal Cream Pies! A soft and chewy oatmeal molasses cookie stuffed with the silkiest italian meringue filling. Every bite is SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: sandwich cookies

Calories: 280kcal

Ingredients

Cookies

1¾ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter room temperature
1¼ cups brown sugar firmly packed
1 large egg room temperature
1 large egg white room temperature
⅓ cup molasses
1¾ teaspoon vanilla extract
2⅓ cups rolled oats

Filling

2 large egg whites room temperature
⅔ cup granulated sugar
2⅔ Tablespoons water

Instructions

Cookies

Heat oven to 350℉/177℃.
Line sheet pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat butter and sugar until creamy, about 1-2 minutes.
Beat in egg and egg white.
Add molasses and vanilla.
Mix in completely.
Add flour mixture.
Stir only until blended.
Mix in rolled oats.
Use a 1½ Tablespoon scoop to portion dough onto prepared pans, about 8 cookies per pan.
Bake for 14 minutes, or until just starting to brown around edges.
Allow to cool on pan.

Filling

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to medium peaks.
Heat sugar and water in a small saucepan over medium low heat, stirring continuously.
When sugar has melted, stop stirring.
Brush down sides of pan with pastry brush dipped in warm water.
Cook to 246℉-250℉/119℃-121℃.
With mixer running, carefully pour sugar syrup over egg whites.
Beat until cool.

Assembly

Turn half of the cookies upside down.
Pipe marshmallow fluff on upside down cookies.
Top with other half.

Notes

Expert Tips:

Set out the butter and eggs to allow them to come to room temperature before you're ready to make these cookies.
Remember to scrape down the sides of the mixer bowl!
Do not over-bake the cookies! About 12-14 minutes should be about perfect.
When you’re making the meringue, make sure egg whites are at room temperature. The eggs won’t whip properly if not. Also, be sure that the mixer bowl is free of any dust!
Use a digital thermometer to make sure the sugar syrup is the right temperature before adding it to the egg whites.
When adding the sugar syrup, be sure to stream it in slowly! Do not pour.
Make sure the cookies are completely cool before filling them.
It’s best to use a piping bag to get the marshmallow fluff onto the cookies.

Nutrition