These delightful oatmeal cream sandwiches are a homemade twist on a classic treat, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, sugar, and molasses until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats until evenly distributed.
Use a spatula to scrape down the sides of the bowl for even mixing.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a rack.
While the cookies cool, prepare the filling by beating together the marshmallow cream, butter, powdered sugar, and vanilla extract until fluffy.
Chill the filling slightly if it becomes too soft to spread.
Spread a generous amount of filling on the flat side of one cookie and sandwich with another cookie.
Use a piping bag for a neater filling application.
Serve and enjoy your homemade oatmeal cream sandwiches!
Pair with a cold glass of milk for a classic treat.
Continue in our app for the best experience
