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.
Ingredients
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.
Tried this recipe?Let us know how it was!