Pioneer Woman Oatmeal Cream Pies​

This pioneer woman easy oatmeal cream pies recipe is the perfect treat for any occasion! With a soft, chewy oatmeal cookie sandwich and a creamy marshmallow filling, it’s simple to make and incredibly satisfying. You can easily customize it with common pantry ingredients for a delicious homemade dessert everyone will love!

Ingredients Needed

For the Cookies:

• 1 cup (2 sticks) salted butter, at room temperature
• 2 cups packed dark brown sugar
• 2 teaspoons vanilla bean paste
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3 cups old-fashioned rolled oats

For the Filling:

• 1/2 cup (1 stick) salted butter, at room temperature
• 2 cups powdered sugar
• 1 tablespoon vanilla bean paste
• 3/4 cup marshmallow creme

How To Make Oatmeal Cream Pies​

1. Preheat the Oven & Prepare Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough: In a large bowl, beat together the butter and brown sugar using a hand mixer until light and fluffy. Add the vanilla bean paste and eggs, beating until fully incorporated. Gradually fold in the flour, salt, and baking soda. Then, mix in the oats until everything is well combined.
3. Shape the Cookies: Scoop the dough into 36 mounded tablespoons, spacing them about an inch apart on the prepared baking sheets.
4. Bake the Cookies: Bake the cookies for 12-14 minutes, or until they’re dark and just cooked through. Let them sit on the baking sheets for 7-8 minutes before transferring them to a wire rack to cool completely (about 1 hour).
5. Prepare the Filling: While the cookies cool, beat together the butter, powdered sugar, and vanilla bean paste in a large bowl until smooth. Then, mix in the marshmallow creme until fully combined.
6. Assemble the Oatmeal Cream Pies: Once the cookies have cooled, spread a teaspoon of the marshmallow filling on the bottom of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.
7. Serve & Store: Serve immediately, or store the oatmeal cream pies in an airtight container in the fridge for freshness.

Recipe Tips

• Use Room Temperature Butter: Make sure your butter is softened to room temperature for the best texture in the cookies and filling. Cold butter won’t cream well with sugar, leading to dense cookies.
• Measure the Oats Correctly: Be sure to measure your oats by spooning them into the measuring cup and leveling them off. This ensures you get the right texture in your cookies and prevents them from being too dry or crumbly.
• Don’t Overbake the Cookies: Bake the cookies until they’re just golden and set, but not too dark. Overbaking can make them hard, which isn’t ideal for these soft, chewy oatmeal pies.
• Let the Cookies Cool Completely: Be patient and let the cookies cool fully before assembling them with the filling. Warm cookies may cause the filling to melt and make a mess.
• Chill the Cookies if Necessary: If your cookie dough is too soft and hard to scoop, chill it for 30 minutes. This makes it easier to handle and results in better-shaped cookies.

How To Store Leftovers

• Refrigerate: Store leftovers oatmeal cream pies  in the fridge to keep them fresh for up to 1 week.
• Freeze: wrap  leftovers oatmeal cream pies one individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 pie (about 75g)

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 330mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 2g

More Pioneer Woman Recipes:

• Pioneer Woman Bourbon Balls
• Pioneer Woman Chocolate Chip Bars
• Pioneer Woman Banana Pudding Recipe
• Pioneer Woman Custard Pie