Oatmeal Cream Pies…even better than Little Debbie’s

Oatmeal Cream Pies

courtesy of Noshwithme

Dessert | Yield: 1 1/2 – 2 dozen
Prep time: 20 min | Cook time: 12 min | Total time: 40 min

Ingredients

• 1 cup butter
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 tbsp molasses
• 1 tsp vanilla
• 2 eggs
• 1 3/4 cups flour (1 1/2 cups for silpat bakers)
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/8 tsp. cinnamon
• 1 1/2 cups rolled quick oats (The original recipe said quick oats but I don’t think it matters that much, my research just said that quick oats are mushier. The general consensus was that you shouldn’t ever use quick oats in baking because they are too soft.)*

*UPDATE 9/17/2010: After some comments and additional tests I’ve determined that you should use quick oats instead of rolled. You definitely get much a thicker and fluffier cookie with them.

Cream Filling

• 2 tsp. very hot water
• 1/4 tsp. salt
• 1 (7 ounce) jar marshmallow cream
• 1/2 cup shortening (Yuck, I know. I rarely use this stuff. I tried to substitute butter once and it was a giant failure, so you pretty much have to use shortening.)
• 1/3 cup powdered sugar (I might increase this to 1/2 next time, I didn’t think it was that sweet, but I have a major sweet tooth.)
• 1/2 tsp. vanilla (will probably double this next time)

Process

1. Combine flour, salt, baking soda, and cinnamon in a bowl.
2. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.
3. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.
4. Drop dough by tablespoons (seriously, don’t go bigger than this, they spread out) on parchment lined sheets, with plenty of space in between. (I fit three across on my commercial sized baking sheet, two for a regular sized baking sheet.) Bake at 350 degrees (F) for 10-12 minutes, or until just starting to brown around the edges. They will look moist; don’t overcook (10 minutes was perfect for me). Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.
5. While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.
6. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (it never really rises like an egg-white based frosting, but you can tell it’s fluffier after 3-4 minutes).
7. Add the cooled salt water and mix well (I thought this made the filling a bit too salty, which is why I’ll either be adding a bit more sugar or a bit less salt next time).
8. Spread filling on flat side of one cookie, press 2nd cookie on top.