Homemade oatmeal cream pies. Mmmm.
Ingredients
- butter: 0.75 cup (softened)
- light brown sugar: 0.75 cup
- white sugar: 0.5 cup
- egg: 1 piece
- whole milk: 1 Tbsp
- vanilla extract: 1 tsp
- ½ cups quick-cooking oats: 1 piece
- all-purpose flour: 0.75 cup
- cocoa powder, sifted: 2 Tbsp
- ground cinnamon: 1 tsp
- baking soda: 0.5 tsp
- baking powder: 0.5 tsp
- kosher salt: 0.5 tsp
- mini chocolate chips: 0.5 cup
- cream cheese: 1 pack (4 ounce pack, softened)
- vegetable shortening: 0.5 cup
- marshmallow cream (such as Marshmallow Fluff®): 1 cup
- whole milk: 2 tsp
- vanilla extract: 0.5 tsp
- confectioners' sugar: 2 cups (or more if needed)
Metric Conversion
Stages of cooking
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Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
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Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
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Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
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Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
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Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
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Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
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Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
