S’mores Oatmeal Cream Pies I’m a longtime lover of a s’more (and I’m not afraid to make a microwave s’more if I get desperate enough🤭). The flavors are just too good together, so I knew I had to turn them into an oatmeal cream pie. And wow…it works🤤 I took these to the lake to enjoy around the fire pit with my family, and we absolutely inhaled them. Definitely save these to make this summer. I hope you love them as much as we did🫶🏻 Recipe below or on my Substack (link in bio - click “Full Recipes”). Makes 7 large Oatmeal Cream Pies Ingredients: For the Brown Butter Oatmeal Cookies: 1 cup (226g) unsalted butter ¾ cup (165g) light brown sugar, packed ¼ cup (50g) granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 ½ cups (180g) all-purpose flour 1 teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon fine sea salt 2 ¼ cups (227g) old-fashioned rolled oats @Bob’s Red Mill For the Toasted Marshmallow Buttercream: ¾ cup (80g) marshmallow fluff ¾ cup (170g) unsalted butter, softened 1 ½ cups (180g) powdered sugar Pinch of salt 1 teaspoon pure vanilla extract For the Milk Chocolate Ganache: 3oz (85g) milk chocolate, chopped ¼ cup (57g) heavy cream Pinch of flaky salt Makes 7 large Oatmeal Cream Pies Instructions: Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then golden brown and smell nutty, about 5-7 minutes. Remove from heat, transfer to a large bowl and cool for 15-20 minutes. In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk well then add eggs and vanilla and whisk until glossy and smooth. Fold in flour, baking soda, cinnamon and salt until just combined. Lastly, fold in oats until evenly incorporated. Cover and refrigerate for 1 hour. Preheat oven to 350°F (175°C). Scoop dough into 3 tablespoon portions (60g) and place 2 inches apart on parchment lined baking sheets (I do 5 cookies per half sheet pan). Bake for 10-12 minutes, until the edges are set, lightly golden, and the centers are soft and slightly underbaked. As soon as cookies come out of the oven, bang the pan on the counter 2 times then use a large round cookie cutter to gently scoot the cookie into a perfect circle. Allow to rest on the pan for about 10 minutes before transferring to a wire cooling rack to cool completely. While the cookies are cooling, make the chocolate ganache. Place chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming, then pour over the chocolate. Sit for a few minutes then whisk until smooth. Add flaky salt and whisk to combine. Refrigerate for about 20-30 minutes, stirring every 10 minutes, until it reaches a thick, pip able consistency, similar to peanut butter. Transfer to a piping bag or a ziplock bag with the tip cut off. To make the Toasted Marshmallow Buttercream, turn the oven onto broil. Evenly spread marshmallow fluff onto a parchment lined baking sheet in a thin even layer. Broil for 1-2 minutes until the top becomes toasted and golden brown. Do not walk away from this, it can burn very quickly. Remove from oven and allow to cool completely. While it cools, beat butter on high for 5 minutes until very pale and fluffy. Add in the cooled toasted marshmallow fluff and mix until fully incorporated. Add in the powdered sugar, salt, and vanilla and beat for another 2-3 minutes. Transfer to a piping bag with a round tip. To assemble, match the cookies into pairs. Pipe a ring of marshmallow buttercream around the outer edge of one cookie. Fill the center with chocolate ganache, then top with a second cookie to create a sandwich. Cover and refrigerate for at least 30 minutes to 1 hour to allow the filling to set before serving. Allow to come to room temperature before serving. #SmoresSeason #OatmealCreamPie #SummerDesserts #BakingFromScratch #DessertRecipe - @theactualansley