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Oatmeal Cream Pies

Mmmm…these are TASTY!!

Homemade Oatmeal Cream Pies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup quick-cooking oats
2 teaspoons hot water
1/4 teaspoon salt
1 7-oz jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar

1. Preheat oven to 350F. Line cookie sheets with parchment paper. In a small bowl, combine flour, baking soda, salt, and baking powder. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats just until combined.
2. Drop dough by rounded teaspoons 2 inches apart onto cookie sheets. Bake for 8-10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool completely.
3. In a medium bowl, combine the hot water and salt. Stir until salt dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined.
4. Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down. Makes 13 sandwich cookies. Store at room temperature for up to 3 days, or freeze unfilled cookies for up to 3 months (thaw cookies, if frozen, and then fill as directed).