Oatmeal Cream Cookies
Oatmeal cream pies were one of my favorite lunchbox desserts growing up. There is just something about that soft oatmeal cookie and fluffy cream filling. I don't typically buy these types of treats because of the long list of ingredients, so I created my own from scratch. Once you try them, you will never want the prepackaged kind again. The cookies are soft and chewy with a whipped, fluffy, creamy filling sandwiched inside. My husband told me it was the best cookie he has ever had, and I hope you feel the same! Make them for your kids or grandkids, pack them in your hunting snacks, or tuck a few into a baggie for an afternoon hike. If you’re going to splurge on something sweet, these are 110% worth it.
Servings 24
Ingredients
- 1 ¾ c. unbleached all-purpose flour
- 1 tsp. salt
- 1½ tsp. baking soda
- ¾ c. unsalted butter, softened
- ¼ c. vegetable oil
- 2 c. packed brown sugar
- 3 large eggs
- 1 tsp. vanilla
- 3 c. old fashioned oats
Filling
- ¼ c. half and half
- 1 c. salted butter, softened
- 3 c. powdered sugar
- 1 c. marshmallow cream
- 1 tsp. vanilla
Instructions
- Preheat oven to 400° and line two baking sheets with parchment paper.
- In a medium bowl, stir together the flour, baking soda, and salt until well combined. Set aside.
- In a separate large mixing bowl, beat the butter, oil, sugar, vanilla, and eggs on high until smooth and creamy.
- With the mixer on medium-low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Reduce speed to low and add oats.
- Using a 1½-inch cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. For consistency, level each scoop. Gently flatten the tops with your fingers or the back of the scoop so the cookies are slightly flattened rather than rounded.
- Bake on the middle oven racks for 7–8 minutes or until the edges are golden and the centers are set. Do not overbake, they will continue to firm up as they cool.
- While the cookies are baking, prepare the filling by beating all filling ingredients on high speed until light and fluffy.
- Once the cookies have cooled completely, spread a layer of filling on the flat side of one cookie, top with another, and gently press together until the filling reaches the edges.
- Bake in batches as needed, repeating with the remaining dough.
Notes
- As soon as the cookies come out of the oven, I swiftly slide the parchment (cookies and all) onto the counter to cool. This stops them from continuing to bake and keeps them perfectly soft.
