Recipes Desserts Cookies Sandwich Cookie Recipes Oatmeal Cream Pies with Chocolate 4.3 (6) 4 Reviews 4 Photos Homemade oatmeal cream pies. Mmmm. Submitted by brandylarae Published on June 19, 2020 Save Rate Print Share Close Add Photo 4 4 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 1 hr 2 mins Total Time: 1 hr 42 mins Servings: 24 Yield: 2 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings ¾ cup butter, softened ¾ cup light brown sugar ½ cup white sugar 1 egg 1 tablespoon whole milk 1 teaspoon vanilla extract 1 ½ cups quick-cooking oats ¾ cup all-purpose flour 2 tablespoons cocoa powder, sifted 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt ½ cup mini chocolate chips Filling: 1 (4 ounce) package cream cheese, softened ½ cup vegetable shortening 1 cup marshmallow cream (such as Marshmallow Fluff®) 2 teaspoons whole milk ½ teaspoon vanilla extract 2 cups confectioners' sugar, or more as needed Directions Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract. Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula. Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Scoop small balls of dough onto the lined baking sheets using a small cookie scoop. Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely. Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency. Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling. Cook's Notes: Substitute raisins for the chocolate chips if preferred. You can use butter or margarine in place of the vegetable shortening, but you'll sacrifice the bright white color of the filling. I Made It Print 22 home cooks made it! Nutrition Facts (per serving) 258 Calories 13g Fat 34g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 258 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 33% Cholesterol 28mg 9% Sodium 141mg 6% Total Carbohydrate 34g 12% Dietary Fiber 1g 4% Total Sugars 25g Protein 2g 4% Calcium 25mg 2% Iron 1mg 4% Potassium 64mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.