Kardea Brown’s Brown Sugar Oatmeal Cream Pies ​| Delicious Miss Brown | Food Network

Kardea’s Brown Sugar Oatmeal Cream Pies are an updated twist on the classic childhood treat!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Brown Sugar Oatmeal Cream Pies
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min (includes cooling time)
Active: 45 min
Yield: 12 cookies (1 1/2 cups filling)

Ingredients

Brown Sugar Oatmeal Cookies:

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1/2 cup toasted sweetened coconut flakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt (see Cook’s Note)

Marshmallow Filling:

Two 7-ounce jars marshmallow creme
2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar
2 teaspoons butter extract
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (see Cook’s Note)

Directions

Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.

Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.

Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the confectioners’ sugar, butter extract, vanilla extract and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.

To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.

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Kardea Brown’s Brown Sugar Oatmeal Cream Pies ​| Delicious Miss Brown | Food Network

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