Oatmeal Creme Pies
Oatmeal Creme Pies are delicious and addictive. They are best eaten warm. If you'd like to freeze your Oatmeal Cream Pies, wrap them in plastic wrap and freeze them for up to 60 days. You can then thaw them at room temperature or overnight in the refrigerator. If you prefer, you can use butter instead of Crisco. However, it must be melted before using.
Ingredients
- 1 cup Butter softened
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 1 TBS Mollasses
- 1 tsp Lemon Juice
- 1 tsp Vanilla
- 2 Eggs
- 1 1/2 cup AP Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1 1/2 cup Quick Oats
- 1 TBS Hot Water
- 1/4 tsp Salt
- 1 7oz jar Marshmallow Fluff
- 1/2 cup Shortening
- 1/3 cup Powdered Sugar
- 1/2 tsp Vanilla
Instructions
- preheat oven to 350 degrees
- In a large bowl, cream together butter, sugars, molasses, lemon juice, vanilla and eggs. Mix until combined.
- In a separate bowl combine flour, salt, baking soda and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Add oats and mix again.
- Drop dough by the TBS full on parchment lined baking sheets.
- Bake for 10 – 12 minutes, or until just starting to brown around the edges.
- In a small bowl dissolve salt in water.
- Combine fluff, shortening, powdered sugar and vanilla in a large bowl. Mix on high speed until fluffy. Add the water and continue to mix until mixture is creamy and glossy.
- Once cookies have cooled, add 1 TBS marshmallow filling to the backside of one cookie, and sandwich with another cookie.
Video
Notes
These cream pies are utterly delicious. Totally mouth watering and amazing. I brought some to work and I saw 2 people completely break their diets, and almost saw a fight break out over the last one. They are that good. The cinnamon, nutmeg and mollasses add a depth to the cookie that isn’t in the Little Debbie version. And the filling tasted like sweet vanilla marshmallow. Total crowd pleaser.