I can't believe this is my 200th post! Time flies when you're having fun!
Little Debbie oatmeal cream pies are my hubby's favorite after dinner treat. As he sat here eating a red velvet sandwich cookie a couple of weeks ago, he suggested other filled cookies I could make that would be good. He forgot to mention these oatmeal cream pies, but they were the first ones I thought of as he was talking.
I was surprised how simple these were to make. Sorry Little Debbie...I won't be buying your processed cookies ever again. These are so much better!
1 cup all purpose flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla
1 cup Old Fashioned Oats
1 cup vegetable shortening
1 cup + 4 T powdered sugar
3 tsp vanilla extract
7 1/2 oz jar marshmallow cream
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. This is an important step because you will let the cookies cool on the hot baking sheets. If they are not lined with parchment paper, they will stick even on a non-stick baking sheet.
Sift together the dry ingredients in a bowl and set aside.
In a large stand mixer, cream the brown sugar, butter, egg and vanilla until smooth. Add the dry ingredients and mix until combined. Stir in the oats.
Use a tablespoon size scoop to form equal size dough balls. Allow plenty of space for them to spread. Bake for 7-9 minutes. Allow the cookies to cool on the baking sheet.
You can make the cream filling while the cookies cool. In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth. Add the marshmallow cream and mix until well combined. Add mixture to a piping bag fitted with a large tip.
Turn half of the cookies over. On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle. Place another cookie on top and press slightly. Repeat for all cookies. Makes 10 oatmeal cream pies. Enjoy!
Adapted from foodista.com