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Extra Oat-y Oatmeal Cream Pies

September 21, 2020
1 Rating
Photo by Julia Gartland
Author Notes

This updated version takes the best of the classic and makes a few small-but-impactful tweaks, all while making the most of oats. Brown butter and molasses keep the cookies tender and chewy in the middle, but crisp and light on the edges. The marshmallow fluff adds sweetness and an airy texture, and the oat milk adds a very subtle flavor that complements the cookie. This recipe is very easy to customize to make your own. Nuts, chocolate chips, coconut, turmeric? All fair game. —Food52

Test Kitchen Notes

This recipe is shared in partnership with Planet Oat. —The Editors

  • Prep time 30 minutes
  • Cook time 30 minutes
  • Makes 6 pies
  • For the oatmeal cookies:
  • 1 cup unsalted butter
  • 2 cups all purpose flour
  • 2 cups quick oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground nutmeg, preferably fresh
  • 1 cup dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1/4 cup dark molasses
  • 1 teaspoon vanilla extract
  • For the oat milk filling:
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2 tablespoons Planet Oat Original Oat Milk
  • 1/2 cup marshmallow fluff
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
In This Recipe
  1. Make the oatmeal cookies: Place a rack in the middle of oven; and preheat to 375º F. Line 2 or 3 baking sheets with parchment paper.
  2. Cook butter in a small saucepan over medium heat, stirring often until it foams and then browns, about 6 to 8 minutes. Place the brown butter into a large mixing bowl and let cool for 10 minutes.
  3. Meanwhile, whisk together flour, oats, baking soda, salt, and all the spices in a separate medium bowl. Set aside.
  4. Add the brown sugar to the cooled brown butter. Using an electric mixer on medium speed, beat until fully incorporated, about 1 minute. Add molasses and mix until incorporated. Add eggs and vanilla, then mix again until fully combined.
  5. Add the dry flour mixture to the wet mixture and mix on low until just combined. Be careful to not over-mix.
  6. Using a 1-ounce ice cream scoop (about 2 tablespoons), scoop out dough onto lined baking sheets, spacing about 3 inches apart. Do not flatten the cookies. They will spread out in the oven.
  7. Bake for 7 to 8 minutes, or until the edges are golden-brown. Let cool on baking sheets for 10 minutes and then transfer to a wire rack to cool completely.
  8. While the oatmeal cookies cool, make the cream filling: Using an electric mixer on medium speed, cream together the butter, oat milk, and powdered sugar in a large bowl.
  9. Add the marshmallow fluff, vanilla, and salt. Mix until fully incorporated.
  10. Assemble the cream pies: Take 1 heaping teaspoon of filling and dollop it onto the center of one bottom-side-up cookie. Use the back of the spoon to evenly spread the filling to the edges. Use a right-side-up cookie to top it off.
  11. Chill the oatmeal cream pies for 15 minutes, then serve.

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