Oatmeal Creme Pies
A big staple from my childhood! Oatmeal creme pies at home!
Oatmeal Creme Pies: Makes about 18 small cookies
Oatmeal Cookies
* 1 1/2 tsp cinnamon
* 1 tbsp molasses
* 3/4 cup all purpose flour
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup butter
* 4 tbsp light brown sugar
* 1/4 cup granulated sugar
* 1 egg
* 1 tsp vanilla
* 1 1/4 cup quick cooking oats
Cream Filling:
* 1 cup marshmallow fluff
* 1/2 cup unsalted butter
* 1/4 cup confectioner sugar
* 1 tsp vanilla
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a standing mixer or large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and then add the molasses and vanilla, stirring well.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the creamed mixture and mix until well combined.
Fold in the oats until evenly distributed and you have a thick cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
In a mixing bowl, beat together the softened butter, powdered sugar, marshmallow fluff and vanilla extract until smooth and creamy.
Gradually add in the confectioners sugar until the filling is light and fluffy.
Once the cookies have cooled completely, pipe a generous amount of the cream filling onto the flat side of one cookie, then sandwich it with another cookie, flat side down.
Repeat with the remaining cookies and filling until all cookies are used.
Serve the oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy!
