Oatmeal Creme Pies

Buns In my oven
Photo by Latasha M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter, softened

  • 3/4

    cup brown sugar

  • 1/2

    cup sugar

  • 1

    tsp vanilla

  • 2

    eggs

  • 1 1/2

    cups flour

  • 1/2

    tsp salt

  • 1

    tsp baking soda

  • 1/4

    tsp cinnamon

  • 1

    tbsp cocoa powder

  • 1 1/2

    cups quick oats

  • Cream Filling

  • 1/2

    cup vegetable shortening (I imagine butter would work just fine)

  • 1 1/2

    cups marshmallow cream

  • 2

    cups powdered sugar

  • 1

    tsp vanilla

  • 1-2

    tbsp milk, as needed

Directions

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. 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. Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie. Filling: Cream together the shortening and marshmallow cream. Add the powdered sugar and vanilla, beat well. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: