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Salted Caramel Gingerbread Oatmeal Cream Pies

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Chewy spiced oatmeal gingerbread cookies sandwiched with fluffy marshmallow cream and a ribbon of salted caramel, finished with a sparkle of flaky sea salt for the ultimate holiday-inspired treat.

Ingredients

  • All Purpose Flour: 1 3/4 cups (220 g). Provides structure while keeping cookies tender.
  • Old Fashioned Rolled Oats: 1 1/2 cups (150 g). Adds hearty chew and texture.
  • Baking Soda: 1 teaspoon. Encourages spread and softness.
  • Baking Powder: 1/2 teaspoon. Adds gentle lift.
  • Fine Salt: 1/2 teaspoon. Balances sweetness and spices.
  • Ground Ginger: 2 teaspoons. Defines gingerbread warmth.
  • Ground Cinnamon: 1 1/2 teaspoons. Rounds flavor with cozy spice.
  • Ground Cloves: 1/4 teaspoon. Adds deep background spice.
  • Ground Nutmeg: 1/4 teaspoon. Aromatic finish to the spice blend.
  • Unsalted Butter: 3/4 cup softened (170 g). Richness and tenderness.
  • Dark Brown Sugar: 3/4 cup packed (150 g). Moisture and molasses depth.
  • Granulated Sugar: 1/4 cup (50 g). Creates light crisp edges.
  • Molasses: 1/3 cup (105 g). Classic gingerbread character.
  • Large Egg: 1. Binds ingredients.
  • Vanilla Extract: 2 teaspoons. Adds warm aroma.
  • Unsalted Butter (for filling): 1/2 cup softened (115 g). Base for cream.
  • Marshmallow Creme: 1 1/2 cups (180 g). Creates pillowy filling texture.
  • Powdered Sugar: 1 1/2 cups sifted (180 g). Sweetens and stabilizes filling.
  • Vanilla Extract (for filling): 1 teaspoon. Flavor balance.
  • Fine Salt (for filling): 1/8 teaspoon. Balances sweetness.
  • Heavy Cream or Milk: 1–2 tablespoons. Adjusts filling consistency.
  • Caramel Sauce: 1/2 cup thick. Ribbon for sandwiching.
  • Flaky Sea Salt: 1/2 teaspoon. Sprinkled to taste, sharpens sweetness.

Instructions

  1. Preheat Your Equipment: Heat oven to 350°F (175°C). Line baking sheets with parchment paper and prepare a wire rack.
  2. Combine Ingredients: Whisk flour, oats, baking soda, baking powder, salt, and spices in a bowl. In another bowl beat butter, brown sugar, and granulated sugar until creamy. Add molasses, egg, and vanilla. Mix in dry ingredients just until combined.
  3. Prepare Your Cooking Vessel: Chill dough 30 minutes. For filling, beat butter until pale, then add marshmallow creme, powdered sugar, vanilla, and salt. Beat until fluffy, adding cream if needed.
  4. Assemble the Dish: Scoop dough into 1 tablespoon portions and place on sheets, flatten tops lightly.
  5. Cook to Perfection: Bake 9–11 minutes until edges set and centers look soft. Cool 5 minutes on sheet, then transfer to rack.
  6. Finishing Touches: Pair cookies by size. Pipe cream on one cookie, spoon 1 teaspoon caramel in center, sprinkle flaky salt, then sandwich with another cookie.
  7. Serve and Enjoy: Let set for 15 minutes before serving. Drizzle with extra caramel if desired.

Notes

  • Do not overmix dough to avoid toughness.
  • Chill dough for controlled spread and enhanced flavor.
  • Cool cookies completely before sandwiching to keep filling stable.
  • Use thick caramel to prevent leaks.

Nutrition

Find it online: https://tastyze.com/salted-caramel-gingerbread-oatmeal-cream-pies/