We added chocolate chips to half the batter, but I think I prefer the simple pies without them.
P. S. Check out my little helpers (Gavin & Noodle). Aren't they cute?
Oatmeal Cream Pies
Recipe from BackToTheCuttingBoard.com
Makes about 1 1/2 dozen pies
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 TSP molasses
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cups flour (1 1/2 cups if using silpat instead of parchment)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 1 1/2 cups quick oats
- 2 tsp very hot water
- 1/4 tsp salt
- 1 7oz. jar marshmallow cream
- 1/2 cup shortening (I used butter flavored)- do not substitute butter
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Combine flour, salt, baking soda & cinnamon in a bowl & set aside.
In a large mixing bowl, cream butter & sugars. Add eggs one egg at a time. Add molasses and vanilla. Slowly add flour mixture into wet mixture until just blended.
Remove bowl from mixing stand and stir in oats with a wooden spoon.
Preheat oven to 350. Drop by tablespoon size scoops onto parchment-lined baking sheet- don't make any larger because they will spread. Bake 10-12 minutes or just until the edges are browned. They will still look moist, but don't overcook! Let sit on cookie sheet for 5 minutes to firm up before transferring to wire rack to cool completely. While the cookies are baking/cooling, prepare the filling.
Dissolve salt in hot water in small bowl & allow to cool. Combine remaining ingredients in mixer bowl & beat on high until fluffy (3-4 minutes). Add cooled salt water and mix well.
Spread filling on bottom of a cookie & top with another cookie. In an effort to be less messy, I piped the filling on with an icing bag. Love!