Whole Wheat Oatmeal Raisin Cream Pies

I’m a lucky girl. I live 5 minutes away from my grandparents, Moms & Pops, and they have been such a help to me while Logan works full time and is working on his master’s degree. Lately, they’ve invited me over to their brand new kitchen to catch up on my favorite pass-time: baking. All the while, they love on and take care of Liam. So blessed.

During one of the last baking visits, I made these.

Oh. My.

I know you’ll probably be shocked to hear it, but 9 times out of 10, I’ll grab an oatmeal raisin cookie over a chocolate chip. I know. SHOCKER! I just can’t resist a chewy oatmeal cookie. Oatmeal chocolate chip is probably my favorite, but raisins are just as delicious. Mmm!

Now, if you put marshmallow fluff in the middle you’ll have a cookie-gasm.

So go bake these this weekend.

You don’t want to miss it.

P.S. What’s your favorite cookie? If you have the recipe, be sure to leave it in your comment! :D I’d love to try it!

Whole Wheat Oatmeal Raisin Cream Pies

adapted from Brown Eyed Baker

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup salted butter, softened
  • 1 cup light brown sugar
  • 1 cup sugar
  • 2 eggs
  • 3 cups old-fashioned oats
  • 1/2 raisins
  • 1 jar of marshmallow fluff, for filling

How-To

  1. Preheat the oven to 350°F.
  2. Line 2-3 baking sheet with parchment paper. Set aside.
  3. Stir the flour, baking powder, and cinnamon together in a small bowl. Set aside.
  4. Beat the butter on medium speed with either a hand or stand mixer until creamy.
  5. Beat in the sugars on high speed until combined, 20 seconds.
  6. Beat in the eggs on high speed until light and fluffy, about 1-2 minutes.
  7. Stir in the flour mixture until combined.
  8. Stir in the oats and raisins.
  9. Scoop and roll 1 tablespoons of dough, placing the balls of dough on the prepared baking sheets 2-3 inches apart.
  10. Bake for 20-25 minutes, or until the edges are light golden brown.
  11. Let the cookies cool on the baking sheets for 3 minutes, then transfer to cooling racks to cool completely.
  12. Once cooled, spread some marshmallow fluff between two cookies and place another cookie on top.

Note

  • Marshmallow fluff will ooze, so be prepared to get messy! ;-)

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12 comments

  1. These look delicious! I always loved the Little Debbie oatmeal cookies, but these are a fantastic healthier version. And I’m with you- I’ll take a soft oatmeal raisin cookie over chocolate chip any day!

  2. Oh wow. So yummy looking! And pretty pictures. I think I also prefer oatmeal raisin over chocolate chip cookies. I don’t know why. It doesn’t really make sense, does it?

    I had no idea you lived so close to your grandparents. That’s great that they help out while you bake. :)

    My favorite cookies: picky-palate.com/2011/09/07/biscoff-stuffed-white-chocolate-chip-cookies/ but with dried blueberries and blueberry jam instead of Biscoff. SOO good.

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