Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary adventure! These Oatmeal Raisin Marshmallow Cream Pies are not just a dessert – they're a nostalgic explosion of flavors that will transport you back to childhood memories of warm kitchens and sweet treats. Imagine biting into a perfectly soft, cinnamon-spiced oatmeal cookie, generously filled with cloud-like marshmallow cream and studded with plump, juicy raisins. This isn't just a recipe; it's a guaranteed crowd-pleaser that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 1 cup marshmallow cream
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition, then incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in rolled oats and raisins using a spatula, ensuring even distribution throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Once cookies are fully cooled, spread marshmallow cream on the flat side of one cookie, then sandwich with another cookie.
- Gently press the cookies together, allowing marshmallow cream to slightly ooze out the sides.
- For best results, refrigerate cream pies for 15-20 minutes to help marshmallow cream set before serving.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to create evenly sized cookies for consistent baking and perfect sandwiches.
- Cooling is Crucial: Allow cookies to cool completely before adding marshmallow cream to prevent melting and ensure structural integrity.
- Marshmallow Cream Hack: Slightly warm the marshmallow cream for easier spreading, but don't make it too hot.
- Refrigeration Tip: Chilling the assembled cream pies helps the marshmallow set and makes them easier to handle and eat.
- Storage Recommendation: Store in an airtight container in the refrigerator for up to 3 days for maximum freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
