I wrapped mine in little favor bags to give the appearance of a boxed snack cake just for fun, but otherwise these will require storage in an air-tight container for up to 4 days.
Oatmeal Cream Pies
Better than the store-bought cookie, these oatmeal cream pies are full of real ingredients instead of preservatives. Sure to be a crowd pleaser! Recipe source: Back to the Cutting Board
Serves: Approximately 18 cookies
- 1 cup softened unsalted butter
- ¾ cup dark brown sugar
- ½ cup white sugar
- 1 tablespoon mild molasses
- 1 tsp vanilla
- 2 room temperature eggs
- 1¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon cinnamon (I personally felt this was unnecessary)
- 1½ cups quick oats
Cream Filling Ingredients:
- Cream Filling Ingredients:
- 2 tsp very hot water
- ¼ tsp salt
- 7 ounce jar marshmallow cream
- ½ cup shortening
- ⅔ cup powdered sugar
- 1 tsp vanilla
- 3 tablespoons whipping cream
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- In a small bowl, combine flour, salt, baking soda and cinnamon, and set aside.
- In a large bowl, cream together butter, brown sugar, white sugar.
- Add eggs, one at a time beating well after each addition.
- Add molasses and vanilla and beat until combined.
- Add flour mixture and beat until just combined.
- Stir in oats using a wooden spoon.
- Drop by tablespoons on parchment lined sheets with plenty of space in between.
- These cookies spread a lot! Leave 2-3 inches between cookies and side of pan.
- Bake for 8-10 minutes or until just starting to brown around edges.
- They will look moist - but do not overcook!
- Let sit on cookie sheet for 3-5 minutes and then transfer to wire racks to cool completely.
- I like to pair up my cookies by size before filling to help with appearance.
- Make cream filling.
- In a very small bowl, dissolve salt in hot water. Set aside.
- Add remaining ingredients (marshmallow cream, shortening, powdered sugar, vanilla and whipping cream) in another bowl and beat on high until smooth and fluffy, about 3-5 minutes.
- Add cooled salt water and beat until thoroughly mixed.
- Using a piping bag, pipe filling onto the flat side of a cooled cookie.
- Find a similar sized cookie and sandwich them together.