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Oatmeal Crème Pie Cookies - Soft, Chewy, and Comforting

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon molasses (unsulfured)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 3 cups old-fashioned rolled oats
  • For the crème filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup marshmallow creme (fluff)
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream, as needed
  • Pinch of salt

Method
 

  1. Prep the oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Add wet ingredients: Beat in eggs one at a time, then mix in vanilla and molasses until smooth.
  4. Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
  5. Combine: Add dry ingredients to the wet mixture and mix just until combined. Fold in rolled oats. Do not overmix.
  6. Portion and bake: Scoop 1 1/2-tablespoon mounds (about a medium cookie scoop) onto baking sheets, leaving 2 inches between cookies. Gently flatten the tops with damp fingers for even baking.
  7. Bake: Bake 9–11 minutes until edges are set and centers look slightly underdone. The cookies will finish setting as they cool.
  8. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
  9. Make the crème filling: Beat butter until creamy. Add marshmallow creme and beat until fluffy. Gradually mix in powdered sugar, vanilla, and salt. Add milk 1 teaspoon at a time until smooth and spreadable.
  10. Assemble: Pair cookies of similar size. Spread or pipe 1–2 tablespoons of filling onto the flat side of one cookie. Top with its match and gently press to distribute the filling.