Oatmeal Cream Pie Cookies – The Keep At Dwelling Chef

• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

• In a big mixing bowl, cream collectively 1 cup salted butter, 3/4 cup mild brown sugar, and 1/2 cup granulated sugar utilizing a hand mixer or stand mixer till mild and fluffy.

• Beat in 2 giant eggs and 2 teaspoons vanilla extract till simply mixed, about 30 seconds.

• Add in 2 cups all-purpose flour, 2 teaspoons floor cinnamon (if utilizing), 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Combine till mixed.

• Stir in 2 cups fast oats till nicely mixed.

• Scoop dough into 2 inch balls and place onto the ready baking sheets. Sprinkle with a kiss of sugar if desired. There needs to be 12 cookie dough balls per pan.

• Bake within the 350°F oven till the tops are golden brown, about 10-12 minutes.

• Let cool on the baking sheets for quarter-hour earlier than serving heat, or switch to a wire rack to chill fully.

Cream Filling:

• In a big mixing bowl, use a hand mixer to beat 1/2 cup salted butter till mild and fluffy, about 2-3 minutes.

• Beat in 1 teaspoon vanilla extract till mixed and easy.

• Beat in 2 cups powdered sugar, a half cup at a time, mixing in between additions till easy. After including within the first 1 cup, add in 2 teaspoons milk and whip till easy earlier than including within the last 1/2 cup of powdered sugar.

• Stir in 2 cups marshmallow cream till nicely mixed.

• Pipe or unfold the cream filling onto the cooled oatmeal cookies and revel in!