Oatmeal Cream Pies
The week of Valentine’s Day while I was grocery shopping for my upcoming bake sale, I came *this close* to buying a jumbo-sized box of Little Debbie oatmeal cream pies. I’m glad I didn’t, because they’d definitely have given me a stomach ache — after eating 4+ in one sitting, of course. The craving didn’t pass, though, so a week later I decided to make this homemade version with marshmallow in between. I’m so glad I did!
The cookies are the easy part and can be mixed by hand, but the marshmallow will need a stand mixer and your full attention. If you’re scared of cooking sugar (you will need a candy thermometer), maybe opt for a classic cream cheese frosting to go between these instead. No one in their right mind would complain. :)
Recipe Notes: The marshmallow recipe makes a good amount extra, even if you fill the sandwiches generously. This is because I have a 6 quart bowl for stand mixer, and whipping 1 egg white just isn’t gonna happen. 2 egg whites is the minimum I’ve found to be workable, but if you have a mini stand mixer I’m sure you could split the marshmallow measurements in half with no issues. Otherwise, spread the leftover marshmallow in a small square pan (grease it with baking spray or butter first, then sprinkle powdered sugar all over it) and let them set for a few hours. Cut with a lightly greased knife and store for a rainy day!
oatmeal cream pies
Makes 12 sandwiches
ginger oat cookies
2 sticks unsalted butter (228g)
¾ cup brown sugar (150g)
⅓ cup white sugar (67g)
½ teaspoon kosher salt
1 egg
2 egg yolks
3 tbsp molasses (60g)
2 cups bread flour (240g)
1 ¾ cups rolled or quick oats (160g)
1 teaspoon cinnamon
1 tablespoon fresh ginger
1 tsp ground ginger
½ tsp cardamom
1 ¼ teaspoons baking soda
½ teaspoon baking powder
brown sugar marshmallow
1 1/2 tablespoons gelatin powder (15g)
⅓ cup water
1 cup white sugar (200g)
1 cup brown sugar (200g)
2 egg whites (65-70g)
2 tablespoons corn syrup (40g)
375º F for 10 minutes
Make the cookies: Preheat the oven to 375º and line 2 baking sheets with parchment paper. Melt one stick of butter until it begins to brown, then add the remaining stick and remove from heat, whisking until the added butter is fully melted. Pour it into a bowl and whisk in the brown sugar, white sugar, and salt. The bowl should not be too hot to handle, so let it cool for a bit if it is. Whisk in the molasses, egg, and yolks until combined.
Add the remaining ingredients to the bowl: bread flour (AP works too), oats, cinnamon, fresh ginger, ground ginger, cardamom, baking soda, and baking powder. Stir with a spatula until a dough forms. Scoop cookies (if they’re not scoopable, chill for 15 minutes) into 1oz / 2 tablespoon / 35g portions and place on the baking sheet with 2-3” of space between. Bake each tray for 9-10 minutes, then cool fully before continuing and making the marshmallow. Match the cooled cookies with their sandwich partners and place one of each of them bottom side up on a tray for filling.
Make the marshmallow: combine 1/3 cup water and the gelatin powder in a measuring cup and set aside. In a small pot, combine brown sugar, white sugar, and corn syrup, then pour in about 1/2 cup warm water. Gently stir or swirl the pot until all of the sugar is saturated, and make sure no sugar crystals are lingering on the sides of the pot (a wet pastry brush can be used to remove them or push them back down).
Place the pot over medium-high heat and bring to a boil, then reduce the heat to medium-low and track the temperature with a candy thermometer. At the 200º F mark, start whipping the egg whites to soft peaks in the stand mixer. If the whites reach soft peaks before the sugar is ready, keep the mixer going on the lowest speed. When the sugar reaches 240º F, remove from heat immediately and begin streaming it into the whipped egg whites while the mixer is running on high speed. Try to pour it in a single, thin stream that hits the side of the bowl rather than the whisk attachment. Slowly pour until all of it is incorporated. Remove the gelatin from the measuring cup (it should be firm) and place it in the pot the sugar was in. Stir until the gelatin is fully melted, placing over low heat if needed. Add the gelatin liquid to the whipping marshmallow and continue mixing on high speed until the bowl is just barely warm. The marshmallow will be thick, fluffy, glossy and stiff.
Fill a large piping bag fitted with a plain round tip with some of the marshmallow mixture. Working quickly, fill the cookies with about 1/4 cup of filling (I just eyeball it to my liking, tbh). Sandwich the cookies together just after piping so they stick. Allow filled cream pies to set for 1-2 hours at room temperature so the marshmallow can firm up. These can be stored in an airtight container for 3 to 4 days after making!
