Oatmeal Cream Pies

I'm not sure what inspired me to make this classic lunch-box treat, the oatmeal cream pie. But I did. And I'm glad. Anyone who is a fan of the Little Debbie version will absolutely love these. People not familiar will probably enjoy them, too. If you're not an oatmeal fan, don't worry. Oatmeal gives these snack cakes a bit of body and texture, but the flavor won't resemble anything that's ever been served to you in a bowl. My oatmeal loathing husband loved these.

Now, I don't know if was just me, but I had a lot, a lot, of extra filling left over. I also got half the amount of sandwiches I should have (about 12 vs. 24). That said, I'm uncomfortable with the idea of halving the cream filling or doubling the cookie batter, for the purposes of writing up this recipe, in case you have a different experience than I did. I say, try it once as written and decrease the amount of filling you prepare accordingly. The worst thing that can happen is that you'll have extra marshmallow filling on your hands. Or is it the best thing? ;)


OATMEAL CREAM PIES

for the sandwich cookies:
4 tbsp unsalted butter, softened
1/2 c packed light brown sugar
1/4 c sugar
2 large eggs
1 tsp vanilla extract
1 1/2 c rolled oats
3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt

for the filling:
1 1/2 c Marshmallow Fluff
1 1/4 c vegetable shortening
1 c powdered sugar
1 tbsp vanilla extract

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together butter and sugars with an electric mixer. Continue to beat until fluffy, about 3 minutes.

3. In a food processor, pulse 3/4 c of the oatmeal until it becomes more like flour. In a medium mixing bowl, combine the ground oatmeal, regular oatmeal, flour, baking soda, cinnamon and salt. Add these dry ingredients into the butter mixture. Mix together at a low speed until just combined.

4. Drop tablespoons of batter on the prepared baking sheets. These cookies will spread while baking, so keep dough rounds about 2 inches apart. Bake each sheet for about 10-12 minutes, or until just slightly browned at the edges. Let cool on a wire rack before filling.

5. For the filling, beat together the marshmallow cream and shortening on medium speed for about 3 minutes. Add in the powdered sugar and vanilla and beat again for another 3 minutes. To get your best looking cookie sandwiches, place filling in a plastic gallon bag and clip a bottom corner with scissors. Use this as a piping bag. Pipe filling, starting in the center of the cookie and swirling outwards, stopping about 1/4 inch from the edge. Gently press a similarly sized cookie on top.

Source: Whoopie Pies

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Foodie Friday