Oatmeal cream pies
By Lizzie on October 19, 2016
Growing up, Little Debbie oatmeal cream pies were one of my favorite treats! My Mom, was and still, is very health conscious, so we all ate very healthy meals, but were allowed treats on the weekends! These were my go to snack!! I found a recipe many years ago for soft oatmeal cookies, then came up with a perfect marshmallow filling to compliment the cookie so nicely. The taste combination brings back so many wonderful childhood memories. If you love soft oatmeal cookies and anything marshmallow, you will be in love with these beauties!
Oatmeal cream pies
Makes: 24 sandwich cookies Prep time: 20 minutes Bake time: 10 - 12 minutes
1 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon molasses
1 teaspoon Madagascar vanilla
2 room temperature eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups quick cooking oatmeal
1 and 3/4 cups all purpose flour
Marshmallow cream filling
3/4 cup of unsalted butter at room temperature
2 to 3 cups powdered sugar
1, 7 ounce jar of marshmallow cream
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine flour, salt and baking soda in a medium bowl.
In a large mixing bowl, cream butter and sugars.
Add in eggs, beating after each addition.
Beat in molasses and vanilla.
Add the flour mixture to creamed mixture and beat until blended.
Mix in the oats and drop onto parchment lined, or Silpat lined cookie sheets
Make sure you leave plenty of space int between each cookie.
Bake for 10-12 minutes or until the cookies become slightly browned around the edges.
To make the filling:
Combine marshmallow cream, butter, confectioners sugar and vanilla in a medium bowl. Mix on high until fluffy, (about 3-4 minutes).
Fill the cookies with an offset spatula.
Store them in an airtight container for up to a week.