Funfetti Oatmeal Cream Pies are a twist on an old favorite. The cream center tastes like Funfetti cake with sprinkles!
Is there anyone in the world who does not like an Oatmeal Cream Pie?
I am fairly convinced that the cream from Oatmeal Cream pies is extracted from unicorn horns and big, fat, cotton candy clouds. I am not sure of the other ingredients. They are most likely impossible to pronounce and not exactly recommended for human consumption. But some things we were not meant to investigate too thoroughly.
Carrageenan? Okay fine. Listen Linda, I am not a scientist.
I am simply a human being who appreciates the finer things, trying to live my life and find true happiness.
We can start by adding a hefty dose of real butter. I realize that I am not an expert on many things, but butter is one thing I can confidently claim to know quite a bit about. I mean, if we are going off of experience, I most likely have my butter PhD. Not trying to brag or anything, but I kind of am.
As if this wasn’t enough, I decided to up the ante with some fun sprinkles and Funfetti cake flavor.
You are most likely beside yourself right now, overcome with pure desire. This is so incredibly obvious. But don’t worry — these luscious snack cakes can be yours, too! Just a teensy bit of prep and a quick pop in the oven and you are good to go.
Also, is there a word in the world that is worse than “luscious”? Well, yes. “Moist.”
But that’s the only worse word. I checked.
- 1 cup (2 sticks) salted butter, slightly softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 1/2 cup quick cooking oats
- 1 stick salted butter, slightly softened
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 7 oz jar marshmallow creme
- 2 1/2 cups powdered sugar
- 1/2 cup Funfetti cake mix
- Preheat oven to 350. Line baking sheets with parchment and set aside.
- In a medium bowl combine flour, baking soda, and cinnamon and set aside.
- In the bowl of your mixer, beat butter and both sugars on medium speed until smooth and fluffy, about 1 1/2 minutes. Add vanilla extract and eggs, beating until smooth and scraping the sides of the bowl as needed.
- Add flour mixture and beat until fully combined. Beat in oats until mixed. Using a small cookie scoop, scoop cookie dough onto prepared baking sheets, 2 inches apart. Bake for 7-9 minutes, or until edges are dark golden brown. Remove from oven and let cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
- Prepare frosting: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar and cake mix until just barely mixed. Increase speed to high and beat for one minute, until fluffy. Frost the flat underside of half of your cooled cookies. Top each with another cookie and serve.
Very heavily Adapted from Just a Pinch
Have a very happy Monday!