CopyCat Oatmeal Creme Pies {Oatmeal Creme Pie Week!!}
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Recipe type: Cookies, Pie
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
If you love the classic Oatmeal Creme Pies, you'll flip for these easy Copycat cookie pies! They taste almost identical to the original and take no time at all to whip up!
Ingredients
  • 1 & ¼ cups [2 & ½ sticks] butter, softened
  • 1 cup dark brown sugar, packed
  • ½ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 & ½ cups all-purpose flour
  • 1 tsp baking soda
  • Pinch salt
  • ½ tsp cinnamon
  • ⅛th tsp ground cloves
  • 3 cups old-fashioned oats [do not use quick-cooking or instant oats]
  • FOR MARSHMALLOW FILLING:
  • 1 stick butter, softened
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 tsp vanilla extract
  • About 4 cups powdered sugar
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or mist lightly with cooking spray. Set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar & white sugar with the paddle attachment until combined, about 1 minute. Beat in the egg and vanilla extract. Add in the flour, baking soda, salt, cinnamon & cloves and beat until incorporated. Lastly, on the slow setting, beat in the oats just to combine.
  3. Drop rounded Tablespoonfuls of dough about 1" apart from one another onto the prepared cookie sheets and bake for approx. 10 minutes, rotating pans halfway through cooking time. Allow the cookies to sit on the pans for about 5 minutes to cool before carefully transferring to a wire rack to finish cooling.
  4. Once cookies have cooled, prepare your frosting. In the bowl of a stand mixer (cleaned out if using the same one!) cream together the butter, marshmallow fluff and vanilla extract until combined. Gradually begin adding powdered sugar, about a cup at a time, until frosting is light and fluffy. You may need to add more powdered sugar if it is too thin, or add in about a teaspoon of hot water if it is too thick.
  5. Spoon the filling into a piping bag attached with a large round tip (or simply snip off a corner of the bag) and pipe the filling onto the flattened side of a cookie. Press on another cookie to form a sandwich. Serve immediately, or store leftovers airtight at room temperature up to 5 days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/04/10/copycat-oatmeal-creme-pies-oatmeal-creme-pie-week/