oatmeal cream pies...

so i am way overdue for a post. but i am back with something special...

i found these cookies when i was trolling blogs one night when i was hungry for dinner but to lazy to make it. i really loved how retro these cookies looked. the idea of cute 1970's children with little debbie snacks in their metal lunchboxes. the looked so gooey and tasty. i had to have them...

more importantly then how they look - the recipe for the filling has fluff in it. oh yes. marshmallow fluff. gooey delicious-ness in a plastic tub. a substance that must be kept out of my house unless it has a specific purpose. hehe...

so this my friends is not a cookie for the fainthearted. but the results are well worth it...

i think next time i would double the batch. there is definitely some work involved in making these. the cookies are nice and chewy and the middle is soft and sweet...

make a batch and then bring them to work the next day to get them out of your house. then burn the recipe.

=o)

oatmeal cream pies
adapted from recipe zaar

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
1/2 tsp salt
1 tsp baking soda
1/8 tsp cinnamon
1/2 cups rolled oats


cream filling

2 tsp very hot water
1/8 tsp salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening (i told you this recipe was old school)
1/3 cup powdered sugar
1 tsp vanilla



combine flour, salt, baking soda, and cinnamon in a bowl. cream butter and sugars in a large bowl. beat eggs in one at a time. finally beat in molasses and vanilla.

add to the flour mixture to creamed mixture and beat until just blended then mix in the oats with a wooden spoon.

drop dough by tablespoons (seriously - don’t go bigger than this - they spread out)on parchment lined sheets with plenty of space between. i fit two on a regular sized baking sheet. bake at 350 degrees for 10-12 minutes. cookies will look moist or until just starting to brown around the edges - 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...

while the cookies bake prepare the filling... dissolve the salt in the hot water in a small bowl. set aside and allow this to cool...

combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl and mix on high until fluffy. the filling never really rises like an egg-white based frosting but you can tell it’s fluffier after 3-4 minutes...

add the cooled salt water and mix well...

spread filling on flat side of one cookie then press 2nd cookie on top...

makes 1 1/2 – 2 dozen