Feel like a kid again with these oatmeal cream pies! Gingerbread cookies surround a maple flavored filling for a sweet sandwich cookie that is perfect for the season!
I was never a big oatmeal cream pie fan as a kid
Nutter Butters, Zebra Cakes and Swiss Rolls had my heart. Because the word “Oatmeal” was in the title I assumed these little cream pies were healthy. I did not want health food. Also, the molasses and gingery taste of the cookies did not sit well with me back then. I wanted cream and chocolate and all things extra sweet.
I welcome gingerbread and molasses these days. Both flavors are synonymous with the season, but they are also warm, comforting and inviting. I want my belly to be full of Gingerbread Texas Sheet Cake and Butterscotch Gingerbread Cookies. I want more of the exact flavors I avoided as a kid.
About Oatmeal Cream Pies
These oatmeal cream pies are a far cry from the boxed variety! I mean if you liked those, then you will blown away by this recipe. This oatmeal cream pie recipe is based off my S’mores Oatmeal Cream Pies. The big difference is the addition of the molasses and the spice. The filling is sweetened with maple syrup which works well with the strong tasting molasses.
One thing to note when it comes to making these cookies is to be sure to under bake the cookies a bit. You want them to be somewhat soft, just like original cream pies. If you like a crisp cookie, however then feel free to bake them a little longer.
As for the filling, the syrup does add a little more sweetness to the mix. Maple extract would be a fabulous substitution, if you have it handy. Because of the soft filling, I recommend storing these in the refrigerator and bring them to room temperature just before serving.
More Gingerbread Cookies:
- 1 cup butter, softened
- 1 1/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- ¼ cup molasses
- 2 teaspoons vanilla
- 2 1/4 cup flour
- 1 teteaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ginger
- ½ teaspoon cloves
- ¾ teaspoon cinnamon
- 1 1/2 cup oats
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 7 oz jar marshmallow fluff
- 1 tablespoon maple syrup
Preheat oven to 325. Line baking sheets and set aside.
In a mixer, combine the butter and sugars and beat until creamy. Add eggs one at a time, beating well after each addition. Stir in the molasses.
In a separate bowl, combine flour, baking soda, salt, ginger, cloves and cinnamon. Carefully add flour mixture to butter mixture, beating well. Stir in oats until blended. Refrigerate dough for at least an hour.
Using a small cookie scoop, scoop up dough and shape roughly into 1 in balls. Bake for 10-12 minutes or until edges have set lightly but the center is soft. Let cool on baking sheet for a few minutes before moving to a cooling rack.
For the filling, beat butter until creamy. Slowly stir in powdered sugar. Add vanilla and marshmallow fluff. Blend in maple syrup.
Spread a large spoonful of filling on bottom of one cookie, top with another cookies. Store in refrigerator.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g