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Oatmeal Cream Pies

from Buns in my Oven

Ingredients

For the cookies:

  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 tablespoon cocoa powder
  • 1 1/2 cups quick oats

For the filling:

  • 1/2 cup vegetable shortening
  • 1 1/2 cups marshmallow cream
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tablespoons milk

Instructions

To make the cookies:

  1. In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.
  2. Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.
  3. Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

To make the filling:

  1. Cream the shortening with the marshmallow cream, then add the powdered sugar and vanilla, beat on low for about a minute. If it’s too thick, add a little water. You want it to be spreadable but not runny.