Move over, Little Debbie

I hope that everyone had a wonderful Thanksgiving!  We sure did!  We all have so much to be thankful for, and with our dear Olive being born just a month ago, this is such a sweet season for us.  A few days before Thanksgiving, I happened upon a recipe on Pinterest that had me racing to the grocery store with our 3 year old and 4 week old quicker than a pregnant woman to the ladies’ room (sorry, pregnancy is still fresh on my mind)!

I still feel like a little kid when I walk down the Little Debbie isle.  My favorites are the little Christmas trees and the Oatmeal Cream Pies.  Amazingly though, as much as I love sweets, and as much as I love to bake, I have to tell you that it never crossed my mind to make Oatmeal Cream Pies.  I guess I thought only Little Debbie could do that.  Like she had a patent on the recipe (she might..).  Well folks, I was wrong.  This recipe is pretty darn wonderful.  Soft, chewy oatmeal cookies sandwiched around a creamy marshmallow filling are nostalgic and simply delicious!

Homemade Oatmeal Cream Pies (from Baked Perfection via Pinterest)

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 (I used a small ice cream scoop to make uniform sized cookies). 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. I put the filling in a zip top bag and snipped on the corner.  This made for easy assembly.

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