Oatmeal Crème Pie Sandwich Cookies

Oatmeal crème pie sandwich cookies.

This is the cookie that started it all for Pint Size Bakery. Years ago, my dear friend Simone Faure, chef-owner of La Patisserie Chouquette in St. Louis, begged for a homemade Little Debbie oatmeal crème pie for her birthday – and how could I not indulge her? After much trial and error, I created this recipe for a cookie that tastes even better than those treats you remember from childhood. The whole process and obsession with creating from-scratch versions of childhood favorites ended up launching my dream of opening Pint Size. This sammie is one of our absolute best-sellers – we can barely keep them in stock!

Unsulphured molasses is made from mature sugarcane, as opposed to sulphured, which is made with young sugarcane. Look for it at most grocery stores.

Don’t prepare buttercream until you’re ready to fill cookies, as it doesn’t hold well at room temperature.

Yields | 20 sandwich cookies |

Oatmeal Cookies

  • 1 cup room-temperature unsalted butter
  • 1 cup tightly packed brown sugar
  • ½ cup granulated sugar
  • ½ tsp kosher salt
  • 1 Tbsp unsulphured molasses
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups unbleached, all-purpose flour
  • 1 tsp baking soda
  • pinch ground cinnamon
  • 2¹⁄₈ cups rolled oats

Marshmallow Fluff Buttercream

  • ½ cup powdered sugar
  • 1 cup room-temperature unsalted butter
  • pinch kosher salt
  • ¼ tsp vanilla extract
  • 1 7½-ounce jar marshmallow fluff

| Preparation – Oatmeal Cookies | In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, salt and molasses until very light and fluffy on medium speed, scraping bowl often. Add eggs and vanilla extract slowly, while mixing; scrape bowl. In a small bowl, stir together flour, baking soda and cinnamon and add to mixture on low speed just until combined. Add oats and mix until thoroughly combined. Using a 1-ounce cookie scoop (about 2 tablespoons), portion dough into 40 cookies. Freeze overnight or up to 1 month on parchment paper-lined cookie trays.

Preheat oven to 375°F. Place frozen cookie balls onto room-temperature, parchment paper-lined cookie trays, being careful to leave plenty of room between scoops as cookies will spread quite a bit. Bake for 12 to 15 minutes until medium golden brown with soft centers. Allow to cool completely before making buttercream.

| Preparation – Marshmallow Fluff Buttercream | In the bowl of a stand mixer fitted with the paddle attachment, cream powdered sugar, butter, salt and vanilla extract until light and fluffy with no lumps remaining. Mix in marshmallow fluff just until combined.

| Assembly | Spoon or pipe about 2 tablespoons buttercream onto the flat side of half of the cookies. Top with remaining cookies. Refrigerate for 30 minutes until firm before serving. Refrigerate in an airtight container for up to 1 week.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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