A recipe for chewy oatmeal cookies sandwiched with a vanilla marshmallow frosting.
Source: Craving Chronicles, a blog where I’ve found several recipes I want to try.
Yield: about 2 dozen pies
Do you ever buy those Little Debbie Oatmeal Cream Pies? I do. I try not to, because I have a tendency to eat so many of them, but I do. There’s something about a plain oatmeal cookie that is just divine. There’s a local bread company here that is heaven to a carb-oholic. I sometimes buy their plain oatmeal cookies. They are simple, classic, wonderfully tasty… and humongous. When I came across Theresa’s Oatmeal Cream Pie recipe, I remembered these two favorites and knew I could not go wrong adding this one to my recipe book.
The cookie recipe itself is nothing surprising, your basic sugar, flour, eggs, kind of thing. I had my first vision of the drool-on-yourself tastiness when I was *ahem* poison-checking the dough. It tasted much better than I imagined it would. YUM. I used my cookie scoop to make them all the same size, which is especially nice when you are going to sandwich the cookies together. Once the first pan-full was in the oven, I got right to work on the filling, because I wanted to taste these babies as soon as humanly possible.
The dough, by the way is pretty soft. The cookies spread… a lot. But that’s okay. They come out kind of flat and soft and almost fragile. And if you put too many on the pan, they will bake right into each other, and then you have to cut them apart, and then they look kind of square instead of round. Not that there’s anything wrong with being square. Square cookies have just as much right to be delicious as round cookies. I’m not racist, I just prefer round cookies. I’ve said too much….
The filling is where this cookie gets interesting. You start by dissolving a tiny amount of salt in a small amount of hot water. I found myself wishing I wasn’t so chemistry-impaired and could actually understand the science behind that decision, but trust me, this filling will taste yummy whether you are a scientist or not. I also made the mistake of trying to mix this filling with a hand whisk, which did not work at all. I ended up making a huge mess of my whisk, and had to pry the shortening out of it with a knife. It was not a pretty sight, and I was not a happy girl at that point. This filling really is very thick and heavy. You’ll definitely want some kind of appliance with a power cord to help you with it. I used the electric hand mixer on medium.
Sidebar: If you are wondering where the marshmallow creme is in the grocery store, it’s by the ice cream toppings, not by the marshmallows. And the molasses is by the syrup, not by the baking ingredients. I’ll just save you the humiliation of wandering the store like a lost puppy, like I did.
I baked my cookies for about 11 minutes. I wanted them more done than the average cookie. I love that browned look and taste, and I needed them to stand up to the sandwiching. And yes, I did fill them the first moment they were cool enough for it. Husband and I tried one together. (We like to call it having a Coke and a smile. It’s where we take about 5 minutes to relax and enjoy some kind of food or beverage in a quiet place.) Husband and I agree… these are a hit. They are immediately going into the permanent rotation.
- 1 cup margerine
- ¾ cup brown sugar
- ½ cup sugar
- 1 T. molasses
- 1 tsp. vanilla
- 2 eggs
- 1½ cups flour
- ½ tsp. salt
- 1 tsp. baking soda
- ⅛ tsp. cinnamon
- 1½ cups quick oats
- 2 tsp. very hot water
- ¼ tsp. salt
- 7 oz marshmallow creme
- ½ cup shortening
- ⅓ cup powdered sugar
- ½ tsp. vanilla
- For cookies, mix softened margarine, sugars, molasses and vanilla. Add eggs.
- In separate bowl, mix together flour, salt, baking soda, and cinnamon. Add to margarine mixture and mix just until incorporated.
- Add oats and mix gently.
- Use a small scoop to drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
- For filling, mix hot water and salt in a small dish. Stir until salt dissolves, allow to cool.
- Mix remaining ingredients until fluffy. Add the cooled salt and mix well.
- When cookies are cool, frost the bottom side of one cookie, and sandwich it to the bottom side of another cookie.
If you like this recipe, you might also like:
Oatmeal Chocolate Chip Cookies from Jen’s Favorite Cookies
Pumpkin Oatmeal Cookies from My Baking Addiction
Grandma’s Oatmeal Cookies from Foley’s Follies
Oatmeal Snickerdoodles from Oatmeal Cookie Blog