- 1 1/2 sticks of butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups flour
- 3 cups oats
- 1 egg
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- VANILLA BEAN MARSHMALLOW CREME FILLING
- ¾ cup sugar
- ½ cup light corn syrup
- ¼ cup water
- Pinch of salt
- 2 large egg whites, at room temperature
- ¼ tsp. cream of tartar
- 1½ tsp. vanilla extract or Neilsen-Massy vanilla bean paste
- BUTTERCREAM FROSTING
- 1 stick butter, softened
- 2-3 cups powdered sugar
- 2 tsp vanilla extract
Modeled after Little Debbie’s Oatmeal Creme Pies, this homemade version is absolutely irresistible. If you want to save time, go ahead and buy a jar of fluff, but if you really want to impress your friends, make the marshmallow creme filling yourself! The oatmeal cookie recipe alone is amazingly simple yet divine. I’m sure you have all the ingredients already in your pantry. Although I love to be creative with my baking, sometimes I have to revert back to French ideology: basic ingredients manipulated in the right way create the most fabulous pastries.
I had a hard time deciding between a marshmallow or a buttercream filling because I thought both of them would complement the cookies well. I knew I had some fluff stowed away in the cupboard so I was tempted to just take the easy route. Then it occurred to me that I could probably make my own marshmallow creme and never have to depend on the artificial goop that had been such an important component in the fluffernutter sandwiches I grew up on.
This was another one of my Pinterest finds. Teresa’s Oatmeal Creme Pies looked so yummy on her Blooming on Bainbridge blog that I stowed away the recipe for when I had a craving. Honestly, I have probably only ever had a Little Debbie once in my life. They look really appetizing, but look at the ingredient list:
Corn Syrup, Flour Enriched Bleached, Barley Malt, Niacin, Iron Reduced, Wheat Flour, Folic Acid (Vitamin aB), Oat(s), Cottonseed Oil Partially Hydrogenated, Soybean(s) Oil Partially Hydrogenated, Riboflavin (Vitamin B2), Sugar, Thiamine Mononitrate (Vitamin B1), Vegetable(s) Shortening, Ammonium Bicarbonate, Baking Soda, Dextrose, Emulsifier(s), Contains 22% or less Leavening, Milk, Molasses, Polysorbate 60, Raisin(s), Salt, Sorbitan Monostearate, Soy Lecithin,Water, Whey, Mono and Diglycerides, Corn Starch, Caramel Color, Carrageenan, Cocoa,Coconut, Color(s), Egg(s), Egg(s) Whites, Apple(s) Evaporated, Milk Non-Fat Dry, Red 40,Sorbic Acid Freshness Preserved By, Spice(s), Yellow 5, Flavor(s) Natural & Artificial, Sulfite Treated
No thank you! I don’t even know what most of these ingredients are. My point is skip the store bought version and make them yourself. They are 10 x better tasting and better for you.
For the cookies, preheat oven to 375 degrees F.
Cream sugar and butter in standmixer until smooth. Beat in egg and vanilla.
Sift together dry ingredients in a separate bowl.
Add dry ingredients to butter mixture and mix until combined.
Drop by tablespoons onto a cookie sheet. I used my whoopie pie pan to make sure the cookies were exactly the same size.
Bake for 9-10 minutes until they are a nice golden brown.
For the marshmallow creme, (DIY Marshmallow Creme, Annie’s Eats)
Beat egg whites and cream of tartar in standmixer with whisk attachment until soft peaks form.
Combine corn syrup, sugar and water in a medium saucepan with a candy thermometer attached to the side. Heat on medium high heat until the temperature reaches 240 degrees.
Slowly pour the syrup down the side of standmixer bowl into egg whites on low speed. You want to make sure that the syrup is incorporated without cooking the eggs.
Return the mixer to medium-high speed and add in vanilla bean paste. Beat 6-7 minutes until glossy.
For the buttercream frosting,
Beat all ingredients in standmixer until smooth.
Once completely cool, scoop a liberal amount of marshmallow creme frosting or a tbsp buttercream onto one cookie and press together with another to make a sandwich.