Oatmeal Cream Pies

Step 1

Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

Step 2

Combine butter, sugars, and molasses and stir well (I do not use an electric mixer for this recipe and just stir everything by hand).

Step 3

Add egg and vanilla extract and stir to combine.

Step 4

In a separate bowl, whisk together flour, cornstarch, baking soda, cinnamon, and table salt until completely combined.

Step 5

Gradually stir dry ingredients into butter mixture until thoroughly combined.

Step 6

Stir in oats until well-distributed.

Step 7

Drop batter by level 1 ½-Tablespoon-sized scoop onto prepared baking sheet and bake on 350F (175C) for 10 minutes or until edges are beginning to turn golden brown. Allow cookies to cool completely on baking sheet before filling.

Step 8

Before you begin: You will need a double boiler for this recipe. I recommend using the metal bowl of a stand mixer and a saucepan that is large enough to support the bowl without it touching the bottom of the pan. While this recipe can be prepped with an electric hand mixer, please note that it will be quite an arm workout and will take a long time and I recommend using a stand mixer if you have one).

Step 9

In the completely clean, dry and grease-free bowl of a stand mixer, combine egg whites, sugar, cream of tartar and salt and whisk to combine.

Step 10

Bring 1 ½-2” (4-5cm) of water to a simmer over medium-low in a medium-sized saucepan (use a saucepan that your mixing bowl will fit in without touching the bottom of the pan).

Step 11

Place mixing bowl over simmering water and whisk constantly until the sugar is dissolved (if you rub a small bit of the syrup between your fingers (be careful, it’s hot!) it should no longer feel gritty at all) and the mixture reaches at least 160F (70C).

Step 12

Remove mixing bowl from heat and fit it into your mixer. Using a whisk attachment, beat the egg whites on medium-high speed until mixture becomes thick and glossy and you have billowy stiff peaks. This typically takes approximately 5-10 minutes with a stand mixer but will take longer if you are using a hand mixer with beaters.

Step 13

Stir in vanilla extract.

Step 14

Once cookies have cooled, scoop a generous portion (I use about 2 Tablespoons) of marshmallow cream filling onto the bottom of one cookie. Top with another cookie to make a sandwich/marshmallow cream pie. Serve and enjoy!