Oatmeal Cream Pies

The Childhood Snack Comes to Life Again

Happy Oatmeal Cookie Day! We’re bringing everyone’s favorite childhood snack back to life with these homemade oatmeal cream pies. Feel free to skip the homemade frosting for your frosting of choice or marshmallow cream.

Recipe inspired from Eggland’s Best and Cooking Classy.

• Yield: 15 pies

• Prep time: 30 minutes

• Cook time: 12 minutes

• Total time: 42 minutes

Ingredients

• 2 Large Braswell Family Farms eggs

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1 cup unsalted butter softened

• 1 cup brown sugar packed

• 1/4 cup granulated sugar

• 2 teaspoons vanilla extract

• 3 cups quick cooking oats

• 1 cup raisins (optional)

Marshmallow Frosting

• 1/2 cup butter , nearly at room temperature

• 1/4 cup shortening (unflavored)

• 1 1/2 cups powdered sugar

• 1 7 oz. jar of marshmallow creme

Directions

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg and ginger. Set aside.

3. In a stand mixer, beat the butter and both types of sugar together for 3 minutes until light and fluffy. Add the eggs and vanilla and beat to combine.

4. Beat the flour mixture into the butter mixture until just combined. Fold in the oats and raisins. Chill the dough in the refrigerator for 20-30 minutes.

5. While dough in chilling, make the frosting by whipping the butter and shortening in a stand mixer with a paddle attachment on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combined. Increase the speed to medium-high and whip for 1 minutes. Mix in marshmallow creme. Place in a cool area until ready to use.

6. Once chilled, scoop the dough in 2-tablespoon scoops, roll into balls, and place 2 inches apart on the prepared baking sheets. Bake 5-6 minutes, then rotate the baking sheets. Bake another 5-6 minutes until the cookies are set and golden brown.

7. Remove the cookies from the oven and allow to cool for 3-5 minutes, then transfer to racks to cool completely.

8. Fill an pastry bag with the frosting and pipe 1-2 tablespoons on top of half of the cookies. Place the other half of cookies on top of the icing to create the cookie sandwich.