Oatmeal Cream Pies

I LOVE Little Debbie's Oatmeal Cream Pies. I enjoy them so much that I limit myself to one purchase a year of those little sweeties... (if I bought them more, I'm pretty sure I'd have a much larger waist line).

I saw this recipe, and knew I had to try it. These are delicious! A grown-up version (and much less processed) of Little Debbie's creation. And sadly, these cookies didn't last more than 48 hours in my house!!

Enjoy!

Oatmeal Cream Pies

(Makes 18 Pies)

Cookie Ingredients:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling Ingredients:
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Directions:
- In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
- Combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture; mix in the oats.
- Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)
- Bake at 350 degrees F. Bake for 10-12 minutes,or until just starting to brown around the edges. They will look moist; don’t overcook.
- While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Allow this to cool.
- Combine marshmallow cream, shortning, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
- Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.


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