Oatmeal Cream-Filled Cookies are soft and chewy with a sweet marshmallow cream filling. This oatmeal cookie recipe can be mixed up in about 10 minutes and requires no chill time.
Tips For Making Oatmeal Cream-Filled Cookies
- I was trying to imitate the Little Debbie Oatmeal Creme Pies with this recipe which is the reason for the first tip…
- Use a food processor to process the dry ingredients plus the cold butter and raisins. I have a raisin hater here but he loves these cookies because he doesn’t realize they are in there 😁. The real reason that I use a food processor for this step is to get the texture of a traditional oatmeal cream pie.
- The reason for using cold butter is to eliminate the chill time and still get a thicker, less spread out cookie. To get an even thicker cookie use cold flour from the freezer and an egg straight from the fridge. That isn’t necessary for this recipe because we need them to spread a little!
- Cookies can be stored in a covered container for 3-5 days at room temperature. Layer wax/parchment paper between cookies.
Old-Fashioned Sweet Potato Casserole is one of my all-time favorite fall recipes.
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Oatmeal Cream-Filled Cookies
Soft and chewy cookies with a sweet marshmallow filling. This recipe is so easy to put together and makes the perfect fall snack.
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Servings: -10
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 tbsp cocoa
- 3/4 cup golden raisins
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 sticks cold butter, cut into cubes
- 1 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup whole milk
- Filling Ingredients
- 1 stick butter, softened
- 1/2-1 cup powdered sugar
- 1 cup marshmallow cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Add the first 10 ingredients to a food processor bowl and pulse until everything is consistent. Pour into the bowl of a mixer and add the molasses, egg, and milk.
- Mix until everything comes together.
- Line cookie pans with parchment paper.
- Scoop cookie dough with a large cookie scoop and space at least 3-4 inches apart on the baking pan.
- Bake for around 8 mins. and allow to rest on the pan for at least 5 mins. before removing to a wire cooling rack to finish cooling.
- Add all Filling ingredients to a large mixer bowl. Using the whisk attachment mix until smooth.
- Fill cooled cookies immediately.
- Makes approximately 12 cookies.
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