Homemade Oatmeal Pies – Family Fresh Meals


These homemade oatmeal pies are even better than any childhood memories you may have of the Little Debbie oatmeal creme pies. Soft oatmeal cookies with a creamy filling that lend themselves to being the type of cookie you never knew you needed in your life until sinking your teeth into them and realizing you’d be hooked forever!Homemade Oatmeal Pies stacked on plate

What I love about these cookies is how unassuming they appear to be…innocently delicious without looking overly decadent yet people go crazy over them. I always tend to get requests for my recipe when I’ve brought a batch to a social gathering.

And while I can offer you this incredible recipe, I, unfortunately, can’t offer an explanation as to why they are called “pies” instead of “cookies”. Perhaps it’s because you have two cookies sandwiched with a luxuriously creamy marshmallow filling …who knows?!… Just roll with it and enjoy!

TIPS FOR MAKING HOMEMADE OATMEAL PIES

  • When choosing your molasses, opt for a milder flavored molasses. The concentrated flavor of blackstrap molasses is a little too intense for these cookies. 
  • Spread your cookie dough out on your baking pan as these cookies tend to spread when baking.
  • If any of your cookies look out of shape after baking, you can easily reshape them while they are still warm on the pan by using the edge of a knife or spatula. 
  • I recommend that you store these cookies in the freezer or in the refrigerator until serving. They only take a minute or so to soften. 

How to Make Homemade Oatmeal Pies

  1. Preheat oven to 350° F.
  2. In a food processor, pulse to grind 1/2 cup of quick-cook oats into a powder.
  3. In a medium bowl, whisk together 1 1/2 cups of quick cook oats, the ground oats, flour,
    baking soda, salt, cinnamon, and nutmeg.quick cook oats, the ground oats, flour, baking soda, salt, cinnamon, and nutmeg in a mixing bowl
  4. In a separate mixing bowl, beat together butter and sugars until well combined.butter and sugar in a bowl
  5. Add molasses and eggs and beat until fluffy.adding eggs and molasses into mixing bowl
  6. Add dry ingredients to the butter mixture and mix together completely.adding dry ingredients to mixing bowl
  7. Spoon 2 tablespoon scoops of dough onto baking sheet, allowing plenty of room for cookies
    to spread. You can adjust the size of the dough ball according to how large you want your  cookie pies. We made super size oatmeal pies.cookie dough balls on a baking sheet
  8. Bake cookies for about 10 minutes or just until center of the cookie has spread flat and appears set. Remove from oven and allow to cool for 2-3 minutes or until cookies can be transferred to cooling rack.cooked cookies on baking sheet
  9. Place cooling cookies into freezer for at least 30 minutes while preparing the filling. This will allow them to firm up so that the filling can be pressed between two cookies without squishing the cookie.

Filling Instructions

  1. Cream together butter, vanilla, and marshmallow fluff.
  2. Carefully beat in powdered sugar until combined.mixing together cream filling

Assembly

  1. Remove two cookies from the freezer.
  2. Use a medium-large cookie dough scoop to scoop a large ball of filling onto the center bottom of one of the cookies.scoop of filling on cookie
  3. Press the other cookie onto the filling until the filling squishes out almost to the edge of the cookies.pressing cookie halves together
  4. Continue with remaining cookies. Stack of homemade oatmeal pies on a plate

IS THERE A DIFFERENCE BETWEEN QUICK OATS AND OLD-FASHIONED ROLLED OATS FOR THIS RECIPE?

  • I use quick oats for this recipe which is important to note because they blend into the cookie much better than the old-fashioned oats which tend to remain chunky. 
  • If you do end up using old-fashioned oats, I suggest that you add them to your blender or food processor so that you are left with smaller pieces that won’t give you an overly chewy cookie. It will also help to prevent your cookie from spreading too much while baking. 

IS IT NORMAL FOR THE COOKIES TO BE FLAT AND NOT FLUFFY?

These cookies are intended to be flat and not puffy or thick. With that said, you also don’t want your cookies thin with spots that you can see through the cookie as that is too flat.

If you see your cookies spreading that much while baking, try these tips to rectify it:

  • Increase your oven temperature to 375 degrees OR
  • Use the convection bake mode of your oven (if you have that) at 350 degrees OR
  • Add more flour to your cookie dough (a couple of tablespoons up to 1/4 cup should do it). 

HOW SHOULD I STORE THESE OATMEAL PIES?

  • You can store these cookies at room temperature for a day but I suggest you rather store them in your refrigerator in an airtight container. If you need to stack your cookies, place wax paper between each layer.
  • Your oatmeal pies will keep for 3-4 days in the refrigerator when stored as directed. 

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Homemade Oatmeal Pies stacked on plate

Homemade Oatmeal Pies

These homemade oatmeal pies are even better than any childhood memories you may have of the Little Debbie oatmeal creme pies. 

Ingredients

  • 2 cups quick cooking oats divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup salted butter softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 Tablespoons molasses
  • 2 eggs

Marshmallow Filling Ingredients

  • 1 cup salted butter softened
  • 1/2 teaspoon clear vanilla extract regular would be fine, too; we just use clear to keep the filling more white in appearance
  • 7 oz. container of marshmallow fluff
  • 2 cups powdered sugar

Instructions

  • Preheat oven to 350° F.

  • In a food processor, pulse to grind 1/2 cup of quick-cook oats into a powder.

  • In a medium bowl, whisk together 1 1/2 cups of quick cook oats, the ground oats, flour,
baking soda, salt, cinnamon, and nutmeg.

  • In a separate mixing bowl, beat together butter and sugars until well combined.

  • Add molasses and eggs and beat until fluffy.

  • Add dry ingredients to the butter mixture and mix together completely.

  • Spoon 2 tablespoon scoops of dough onto baking sheet, allowing plenty of room for cookies
to spread. You can adjust the size of the dough ball according to how large you want your cookie pies. We made super size oatmeal pies.

  • Bake cookies for about 10 minutes or just until center of the cookie has spread flat and appears set. Remove from oven and allow to cool for 2-3 minutes or until cookies can be transferred to cooling rack.

  • Place cooling cookies into freezer for at least 30 minutes while preparing the filling. This will allow them to firm up so that the filling can be pressed between two cookies without squishing the cookie.

Filling Instructions

  • Cream together butter, vanilla, and marshmallow fluff. 2. Carefully beat in powdered sugar until combined.

Assembly

  • Remove two cookies from the freezer.

  • Use a medium-large cookie dough scoop to scoop a large ball of filling onto the center bottom of one of the cookies.

  • Press the other cookie onto the filling until the filling squishes out almost to the edge of the cookies.

  • Continue with remaining cookies.

Nutrition Information:

Calories: 489kcal (24%)Carbohydrates: 68g (23%)Protein: 5g (10%)Fat: 26g (40%)Saturated Fat: 22g (110%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 123mg (41%)Sodium: 519mg (22%)Potassium: 173mg (5%)Fiber: 2g (8%)Sugar: 64g (71%)Vitamin A: 1079IU (22%)Vitamin C: 1mg (1%)Calcium: 50mg (5%)Iron: 2mg (11%)





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