Oatmeal Cream Pie Cookies – The Stay At Home Chef

• 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 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.

Cream Filling:

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

• Beat in 1 teaspoon vanilla extract until combined and smooth.

• Beat in 2 cups powdered sugar, a half cup at a time, mixing in between additions until smooth. After adding in the first 1 cup, add in 2 teaspoons milk and whip until smooth before adding in the final 1/2 cup of powdered sugar.

• Stir in 2 cups marshmallow cream until well combined.

• Pipe or spread the cream filling onto the cooled oatmeal cookies and enjoy!