For a richer chocolate flavor, use dark chocolate chips or add a tablespoon of espresso powder to the dry ingredients. To prevent the cookies from spreading too much, make sure the butter is softened but not melted, and chill the dough thoroughly. The filling can be made ahead of time and stored in the refrigerator until ready to use. Let it soften slightly before assembling the pies.
Oatmeal Cream Pies with Chocolate
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 42 mins
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SERVING24 People
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VIEWS18
Indulge in the nostalgic delight of homemade Oatmeal Cream Pies, elevated with a decadent touch of chocolate. These soft, chewy oatmeal cookies embrace a luscious, creamy filling, creating a symphony of textures and flavors that will transport you back to childhood with every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol28 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium141 mg
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Sugar25 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy. (3-5 minutes)
02
Step
2 mins
Beat in the egg, 1 tablespoon of milk, and 1 teaspoon of vanilla extract until well combined.
03
Step
1 mins
In a separate bowl, whisk together the quick-cooking oats, all-purpose flour, sifted cocoa powder, ground cinnamon, baking soda, baking powder, and kosher salt.
04
Step
3 mins
Gradually add the dry ingredients to the creamed butter mixture, beating on low speed until just combined. Gently fold in the mini chocolate chips using a rubber spatula.
05
Step
1 hrs
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to scoop.
06
Step
2 mins
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
07
Step
2 mins
Using a small cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, leaving some space between each cookie.
08
Step
10 mins
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
09
Step
5 mins
While the cookies are cooling, prepare the filling: In a bowl, beat together the softened cream cheese and vegetable shortening using an electric mixer until smooth and creamy.
10
Step
2 mins
Add the marshmallow cream, 2 teaspoons of milk, and 1/2 teaspoon of vanilla extract; mix well.
11
Step
5 mins
Gradually beat in the confectioners' sugar, 1/4 cup at a time, until the filling reaches a thick, spreadable consistency. Add more confectioners' sugar if needed to achieve the desired thickness.
12
Step
5 mins
To assemble the pies, scoop some of the filling onto the flat side of one cookie. Gently press another cookie on top to create a sandwich. Repeat with the remaining cookies and filling.
13
Step
0 mins
Serve immediately or store in an airtight container in the refrigerator.
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Quinten Russel
Jun 16, 2025These are the best oatmeal cream pies I've ever had! The chocolate chips add such a nice touch.
Elisha Wuckert
Jun 11, 2025I made these with my kids, and they were a huge hit! We'll definitely be making them again.
Selmer Kunze
May 12, 2025The filling is so creamy and delicious! I love that it's not too sweet.
Hattie Schamberger
Apr 26, 2025The recipe was easy to follow, and the cookies turned out perfectly!