Oatmeal Cream Pies (with Maple Cinnamon Filling)

Remember Little Debbie’s Oatmeal Cream Pies?? Well this is the adult version with a maple cinnamon twist!

I absolutely LOVED these growing up. It was such a treat to get to buy a box from the store and unwrap them from their individual celophane wrappers. The sweet fluffy center and chewy oatmeal cookies made it almost impossible to eat only one. 

Being that I am currently in my “I can make that” era I decided to give these a shot and honestly they taste so much like the real thing I was surprised. The maple syrup and cinnamon leveled up these cookies, if that’s even possible.

Start by making the oatmeal cookies and then your fluff and then bring it all together. It’s a bit of lengthy process but definitely worth it!

Below are some tips for cookie success:

1. Cream sugars, butter, and egg until glossy allowing sugar to melt.
2. Use a heaping tablespoon or small 1 1/2″ ice cream scoop to ensure cookies are similar in size since you’ll be sandwiching them together.
3. After removing cookies from the oven grab a 1 cup measuring cup, wide mouth pint jar, or circular cookie cutter. Place over a cookie and lightly swirling in a circle to shape your cookies. This way they are uniform in size.
4. Wait until the syrup is about 125° to bloom the gelatin so it doesn’t sit too long and get hard and lumpy when mixing all together.
5. After piping the fluff on the cookies, gently sandwich them but don’t squish them. Refrigerate the cookies for few hours or overnight to set the fluff. They are so much better the next day!
6. You can leave out the cinnamon if you prefer.
7. If you don’t want to use maple syrup you can swap it with agave for a plain fluff or honey for a sweet honey flavored fluff.

Oatmeal Cream Pies with Maple Cinnamon Filling

These are made to rival the oatmeal cookies we grew up with. The maple cinnamon takes the already tasty flavors up a notch. Sweet, fluffy filling sandwiched between two chewy cookies.

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies (about)

Ingredients

  

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For cookies:

• 2 sticks butter 1 cup softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 Tbsp molasses
• 1 tsp salt
• 2 tsp vanilla extract
• 1 egg room temp
• 1 tsp baking soda
• ¾ tsp cinnamon
• 2 ½ cups oats
• 1 ½ cups flour

For marshmallow fluff:

• ½ cup water divided
• 1 cup granulated sugar
• ¼ cup maple syrup
• 1 Tbsp gelatin
• ½ tsp vanilla extract
• pinch of salt

Instructions

 

For cookies:

• Blend butter, brown sugar, and granulated sugar.
• Add in molasses, salt, vanilla extract, and egg. Blend until glossy.
• Mix in cinnamon, oats, and flour until combined.
• Scoop about 1 ½ Tbsp of dough on to a cookie sheet, fill sheet.
• Bake at 350° for about 10 minutes.
• Take a 1 cup measuring cup or circular cookie cutter, cover the cookies, and swirl around lightly to shape cookies.
• Let sit for a few minutes and then transfer to wire rack to cool.

For marshmallow fluff:

• Mix ¼ cup of water, sugar, and maple syrup in a pot on medium heat stirring occasionally to prevent sticking.
• Bring to boil, reduce heat to a light simmer, and stir until sugar granules are melted.
• Turn off heat and let cool to 115°.
• While syrup is cooling add ¼ cup of water to mixing bowl with gelatin, mix and let it “bloom”.
• Once syrup temperature is 115° slowly pour down the side of the bowl (so as not to scorch the gelatin) and mix with a whisk attachment.
• Blend for 5 minutes on medium.
• Add salt and vanilla extract and mix for another 5 minutes on medium-high until thick and fluffy.

Putting it all together:

• Pipe fluff on to the bottom side of a cookie and place another on top. Repeat process until all cookies are sandwiched together.
• Refrigerate for a few hours or overnight to set the fluff.

Keyword cookies, desserts, marshmallow fluff, oatmeal, oatmeal cream pies

Tried this recipe?Let us know how it was!