Homemade Oatmeal Cream Pies

Better than I remember.

A couple weeks ago my friend Ellen came over to bake with me.  We typically plan ahead what we are going to make, but this time we had not.  We flipped through several of my cookbooks and all of a sudden I exclaimed "Let's make Oatmeal Cream Pies".  I am really not sure where the idea came from, but we both knew it was a good one and went to the internet.  The recipe we decided to go with came from the blog Back to the Cutting Board.  She made a few adaptations to the original recipe which is from Food.com and we adhered too.  Of course we aded a few more changes, but for the most part stuck tot he original recipes.  These cookies are nostalgic and  absolutely delicious!  Next time you are in the mood for an Oatmeal Cream Pie, or an Oatmeal Cookie I highly suggest you give these a try.

Homemade Oatmeal Cream Pies

adapted from Food.com via Back to the Cutting Board

recipe makes 24 sandwich cookies

Cookies:

1 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla extract

2 eggs

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon cinnamon

1 1/2 cups quick oats

Cream Filling

2 teaspoons hot water

1/8 teaspoon salt

1 (7 ounce) jar marshmallow cream

1/2 cup vegetable shortening

1/3 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees FahrenheitCombine flour, salt, baking soda, and cinnamon in a bowl.  In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.  Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.  Drop dough by tablespoons on parchment lined sheets, with plenty of space in between.  Bake for 10-12 minutes, or until just starting to brown around the edges.  Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes).  Add the cooled salt water and mix well.  Spread filling on flat side of one cookie, press 2nd cookie on top.