Oatmeal Cream Pie Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Oatmeal Cookies:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp molasses (or golden syrup)</li><li class="ingredients-single-item">125g all-purpose flour</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">¾ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">120g rolled oats (not quick oats)</li><li class="ingredients-single-item">For the Marshmallow Cream Filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">120g marshmallow fluff (or marshmallow cream)</li><li class="ingredients-single-item">200g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Medium cookie scoop (about 1.5 tablespoon capacity)</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C. Line two baking sheets with silicone baking mats or parchment paper. Set aside. This preparation ensures your cookies will bake evenly and won't stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming creates air pockets that help the cookies maintain their soft texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg, vanilla extract, and molasses, then mix until fully incorporated, scraping down the sides of the bowl as needed. The molasses adds that distinctive deep flavor and helps keep the cookies delightfully chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just incorporated – don't overmix or your cookies may become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold in the oats with a spatula until evenly distributed throughout the dough. The texture should be slightly sticky but firm enough to hold shape. If it seems too wet, refrigerate for 20-30 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a medium cookie scoop (about 1.5 tablespoon capacity), portion the dough into equal-sized balls and place on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For perfectly uniform sandwich cookies, weigh each portion to about 25g.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 10-12 minutes until the edges are just set but the centers still look slightly underdone – this ensures a soft, chewy cookie. The cookies will continue cooking slightly on the hot baking sheet. Look for golden edges with a paler center as your visual cue.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will firm up as they cool but remain soft and chewy. Make sure they're completely cool before filling to prevent the marshmallow cream from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the marshmallow cream filling. In a clean mixer bowl, beat the softened butter on medium-high speed until creamy and light, about 2 minutes. Add the marshmallow fluff and continue beating until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>With the mixer on low speed, gradually add the sifted powdered sugar, vanilla extract, and salt. Once incorporated, increase the speed to medium-high and beat for 3-5 minutes until the filling is light, fluffy, and holds its shape. The extended beating time incorporates air for that signature pillowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the sandwich cookies, turn half of the cookies upside down. Using a piping bag fitted with a round tip (or a knife), pipe or spread about 1-2 tablespoons of filling onto each upside-down cookie. Top with another cookie, pressing down gently until the filling reaches the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor and texture, let the assembled cookies rest at room temperature for about 1 hour before serving. This allows the flavors to meld together and the filling to set slightly. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.</li></ol>