I've had a craving for oatmeal cream pies for quite a while now. There's just something I love about oatmeal cookies, especially cream filled ones. So yesterday afternoon when I had some free time I decided to bake a batch of them. They're a little time consuming to make, but they turned out really well. I'd even go as far as to say they taste a little better than their Little Debbie counterpart. They are less sweet and have a lot more flavor to them. Enjoy!
Oatmeal Cream Pies
1 c. (2 sticks) butter
2 c. flour
2 c. quick rolled oats
3/4 c. dark brown sugar
1/2 c. granulated sugar
1 tbsp. molasses
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
2 tsp. very hot water
1 (7 oz) jar marshmallow cream
1/2 c. (1 stick) butter (room temp- not melted) or shortening
1 c. powdered sugar
1/4 tsp. vanilla extract
1/4 tsp. salt
1. Preheat oven to 350 degrees.
2. In a large bowl, beat butter, sugars, molasses, vanilla and eggs until creamy.
3. In a small bow, whisk (or sift) together flour, salt, baking soda and cinnamon.
4. Slowly add the dry mixture to the creamed mixture. Once incorporated, add the oats. Mix just until smooth.
5. Drop dough onto ungreased baking sheets (or if you have parchment paper, line sheets with it) by the tablespoon. Bake for 10-12 minutes, or until the cookies begin to brown around the edges (they will look moist in the center, so don't overcook).
6. Remove from oven and let cool on sheet for 2-3 minutes, then transfer to a wire rack to finish cooling (10 minutes or so).
7. Prepare the filling by dissolving the salt in hot water in a small mixing bowl.
8. In a large mixing bowl, combine marshmallow cream, butter or shortening, powdered sugar, and vanilla. Beat on medium high until fluffy (2-3 minutes). Add cooled salt water mix, beat well.
9. Use knife or piping bag to spread filling on flat side of one cookie, press second cookie on top. Continue until remaining cookies and filling are gone.
10. Place in an air-tight container and store in fridge.*
*Cookies tend to taste more flavorful the next day after they have melded together.