Homemade Oatmeal Cream Pies

Ingredients:

– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 3 cups old-fashioned rolled oats
– 1 cup mini marshmallows

For the cream filling:

– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– 2 tablespoons heavy cream

Directions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the oats and mini marshmallows.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. To make the cream filling, beat butter until smooth. Gradually add powdered sugar, honey, and vanilla extract. Add heavy cream and beat until light and fluffy.
11. Once cookies are completely cooled, spread or pipe the cream filling onto the flat side of one cookie and sandwich with another.
12. Repeat until all cookies are paired with filling.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 320 kcal | Servings: 12 sandwiches

Tips:
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use mini marshmallows for even distribution and a gooey texture inside the cookies.