Oatmeal Cream Cookies

Prep Time 20 mins
Cook Time 10 mins
Rest Time 20 mins
Total Time 50 mins
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 16
Ingredients
    Cookies
  • • 1/2 cup unsalted butter, softened (1 stick)
  • • 1/2 cup brown sugar, packed
  • • 1/4 cup granulated sugar
  • • 1 large egg, room temperature
  • • 1 teaspoon vanilla extract
  • • 1 cup all-purpose flour, spooned and leveled
  • • 1/2 teaspoon baking soda
  • • 1/4 teaspoon salt
  • • 1/2 teaspoon cinnamon
  • • 1 1/2 cups quick oats
    • Cream Filling
  • • 1/4 cup unsalted butter, softened
  • • 1 1/2 cups powdered sugar, sifted
  • • 1/2 cup marshmallow fluff
  • • 1/2 teaspoon vanilla extract
  • • 1–2 teaspoons milk
Instructions
  1. 1
    Cream butter and both sugars. Mix in egg and vanilla.
  2. 2
    Add flour, baking soda, salt, cinnamon. Fold in quick oats.
  3. 3
    Chill dough 20 minutes.
  4. 4

    Preheat oven to 350°F. Scoop 1-tablespoon portions, flatten slightly, bake 9–11 minutes.

  5. 5
    Beat filling: butter until smooth, add powdered sugar, marshmallow fluff, vanilla. Beat 3–4 minutes until fluffy. Chill 10–15 minutes.
  6. 6
    Match cookies by size. Pipe filling onto flat side of one; top with partner. Press gently to edges.
Note
  • For best texture, use quick oats, not rolled oats.
  • Make them baby shower–themed by tinting the cream filling with pastel food coloring.
  • Use cream cheese instead of marshmallow fluff for a tangy twist.
  • Cookies stay fresh for 2–3 days in an airtight container. If using cream cheese, store in the fridge.
Keywords: Oatmeal Cream Cookies
Read it online: https://www.showergourmet.com/recipe/oatmeal-cream-cookies/