Apple Oatmeal Cream Pies

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These apple oatmeal cream pies are like the Little Debbie's except with apple pie. These are soft oatmeal cookies sandwiched with marshmallow cream frosting and apple pie filling.

Prep Time45

Cook Time9

Chilling Time45

Total Time1 39

Servings: cookie sandwiches

Calories: 432kcal

Author: Stephanie Rutherford

Ingredients

Oatmeal Cookies

1 3/4 cup All-purpose flour
1 tsp Baking soda
1 tsp Salt
1 tsp Ground cinnamon
1/2 tsp Pumpkin pie spice
3 cups Old fashioned oats
1 cup Unsalted butter room temperature
1 cup Light brown sugar packed
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 TBSP Unsulfured molasses not blackstrap
2 Large eggs room temperature

Apple Filling

3 Gala apples peeled
2 TBSP Unsalted butter
1/2 cup Light brown sugar packed
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
2 TBSP Water
1 tsp Cornstarch

Marshmallow Creme Frosting

1 cup Unsalted butter room temperature
7 oz Marshmallow creme
1 cup Powdered sugar sifted
1 tsp Pure vanilla extract
Pinch of salt

US - Metric

Instructions

Oatmeal Cookies

In a medium bowl, sift the flour. Add the baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
1 3/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 tsp Ground cinnamon, 1/2 tsp Pumpkin pie spice, 3 cups Old fashioned oats
In a large bowl using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale in color.
1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar
Add in the vanilla, molasses, and eggs and mix on medium until combined.
1 tsp Pure vanilla extract, 1/2 TBSP Unsulfured molasses, 2 Large eggs
Add in the flour mixture and mix on low speed until just combined.
Place the cookie dough bowl in the fridge for 45 minutes. It needs time for the oats to absorb into the dough.
Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
Use a small cookie scoop (1 1/2 tablespoons) to scoop the dough. Place 12 cookie dough balls per cookie sheet.
Bake one tray at a time. Bake for 9-11 minutes. Bake until the edges are lightly golden.
Let the cookies sit on the hot tray for 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Apple Pie Filling

Start the filling while the cookie dough is chilling. First, peel the apples. Then, dice into small pieces.
3 Gala apples
In a large saute pan over medium heat, melt the butter. Then, add in the diced apples, brown sugar, cinnamon, nutmeg, water, and cornstarch. Use a rubber spatula to mix.
2 TBSP Unsalted butter, 1/2 cup Light brown sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 TBSP Water, 1 tsp Cornstarch
Heat on medium heat for 5-10 minutes for the apples to soften. The mixture will also thicken.
Pour filling in a bowl and let sit on the counter to cool completely.

Marshmallow Creme Frosting

In a medium bowl, sift the powdered sugar.
1 cup Powdered sugar
In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Add in the marshmallow creme and mix on high speed for 1 minute. Scrape the bowl.
1 cup Unsalted butter, 7 oz Marshmallow creme
Add in the powdered sugar and mix on low speed until combined. Add in the vanilla and pinch of salt. Beat on high speed until creamy and smooth.
1 tsp Pure vanilla extract, Pinch of salt

Decorating

First, match each cookie with it's pair. Then, use the frosting in a piping bag with a large french star piping tip.
Pipe a border of frosting around the bottom of a cookie. Leave a hole in the middle and fill with apple pie filling. Top with the other cookie.
Place all decorated cookies in the freezer for 15 minutes to set the frosting. Store the cookies in the fridge. They need to be cold, otherwise when you take a bite, the frosting will squish out the sides.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition