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chewy brown sugar oatmeal cream pies - featured image

Chewy Brown Sugar Oatmeal Cream Pies

  • Author: Saly
  • Total Time: 45 minutes
  • Yield: Approximately 24 cookies (12 sandwiches) 1x

Description

Soft, chewy oatmeal cookies sandwiched with a homemade, stable marshmallow fluff filling. These nostalgic treats are easy to make, perfect for gifting, and capture the warm flavors of autumn.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 cups (160g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar (for filling)
  • 1/2 cup (170g) light corn syrup
  • 1/4 cup (60ml) water
  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Make the marshmallow filling first: In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup, and 1/4 cup water. Heat over medium-high, stirring until sugar dissolves. Once boiling, stop stirring and attach a candy thermometer. Cook until 240°F (soft-ball stage), about 5-7 minutes.
  2. While syrup heats, beat egg whites and cream of tartar in a mixer until soft peaks form. Slowly pour the hot syrup in a thin stream into the beating egg whites. Beat on high speed until the bowl is cool to the touch and mixture is thick, glossy, and white (5-7 minutes). Stir in 1 teaspoon vanilla and a pinch of salt. Set aside to cool completely.
  3. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). Beat in the egg and 1 teaspoon vanilla.
  5. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet ingredients, mixing on low just until combined. Fold in rolled oats.
  6. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart. Bake for 10-12 minutes until edges are set and slightly golden but centers look soft.
  7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Once cool, spread a generous amount of marshmallow filling on the flat side of one cookie and sandwich with another. Optionally roll edges in granulated sugar.
  9. Store in an airtight container at room temperature for up to 5 days.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the dough to maintain chewiness. The syrup temperature is critical for the marshmallow structure; use a thermometer. Cookies can be frozen as dough balls or assembled cookies.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie sandwich
  • Calories: 220
  • Sugar: 24
  • Sodium: 120
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: oatmeal cream pies, brown sugar cookies, marshmallow filling, homemade marshmallow, fall dessert, comfort food, easy baking, nostalgic treats

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Find it online: https://cookelu.com/chewy-brown-sugar-oatmeal-cream-pies-1-easy-treat/