Oatmeal Cream Pie

By The Stay At Home Chef

Ingredients

1 cup salted butter (softened)
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
1/2 cup salted butter (softened)
1 teaspoon vanilla extract
2 cups powdered sugar
2 teaspoons milk
2 cups marshmallow cream

Prep Time15mins
Cook Time10mins
Servings10

Instructions

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

In a large mixing bowl, cream together 1 cup salted butter, 3/4 cup light brown sugar, and 1/2 cup granulated sugar using a hand mixer or stand mixer until light and fluffy.

Beat in 2 large eggs and 2 teaspoons vanilla extract until just combined, about 30 seconds.

Add in 2 cups all-purpose flour, 2 teaspoons ground cinnamon (if using), 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until combined.

Stir in 2 cups quick oats until well combined.

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

Bake in the 350°F oven until the tops are golden brown, about 10-12 minutes.

Let cool on the baking sheets for 15 minutes before serving warm, or transfer to a wire rack to cool completely.