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chewy brown sugar oatmeal cream pies - featured image

Chewy Brown Sugar Oatmeal Cream Pies: Soft & Chewy

  • Author: SALY
  • Total Time: 1 hour
  • Yield: Approximately 24 cream pies 1x

Description

Soft, chewy brown sugar oatmeal cookies sandwiched with a light, airy homemade marshmallow fluff filling. These nostalgic treats offer a rich flavor profile with cinnamon and molasses, perfect for holidays or cozy nights.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups (160g) old-fashioned rolled oats
  • 2 large egg whites, room temperature (for filling)
  • ½ cup (100g) granulated sugar (for filling)
  • 2 tablespoons water (for filling)
  • 2 tablespoons corn syrup (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 jar marshmallow fluff (optional, for folding into filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides of the bowl.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until just combined.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  5. Add dry ingredients to the wet mixture on low speed and mix until just combined.
  6. Switch to a spatula and gently fold in rolled oats until evenly distributed.
  7. Scoop dough into 1.5-inch balls and place on prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 12-14 minutes until edges are golden brown but centers look slightly soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the filling: In a heatproof bowl over simmering water, whisk egg whites, sugar, water, and corn syrup until mixture reaches 160°F (71°C) and sugar is dissolved.
  10. Transfer mixture to a stand mixer with whisk attachment. Beat on high speed until stiff, glossy peaks form and bowl is cool to touch (5-7 minutes). Add vanilla and beat again.
  11. Flip half of the cooled cookies flat side up. Pipe or spoon marshmallow filling onto them. Press the other half of cookies on top to form sandwiches.

Notes

Ensure butter and eggs are at room temperature for proper creaming. Do not overbake; cookies should look soft in the center as they firm up while cooling. Store assembled cream pies in an airtight container at room temperature for up to 3 days. Unfilled cookies can be frozen for up to 3 months, but do not freeze assembled cookies as the filling becomes icy.

  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cream pie (approx.
  • Calories: 280
  • Sugar: 28
  • Sodium: 150
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 40
  • Fiber: 1
  • Protein: 4

Keywords: oatmeal cream pies, brown sugar cookies, marshmallow filling, homemade marshmallow fluff, chewy cookies, holiday baking, nostalgic desserts

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Find it online: https://cookiqa.com/chewy-brown-sugar-oatmeal-cream-pies-soft-and-chewy/