Oatmeal Cream Pie Cookies
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Adapted from Shugary Sweets
- Ready In:
- 25mins
- Serves:
- Units:
ingredients
-
For the cookie
- 1 cup margarine (NOT butter) or 1 cup Butter Flavor Crisco
- 3⁄4 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 cups quick oats
-
For the Filling
- 2 teaspoons very hot water
- 1⁄4 teaspoon salt
- 1.5 (7 ounce) jars marshmallow cream
- 3⁄4 cup Butter Flavor Crisco
- 2⁄3 cup powdered sugar
- 1 teaspoon vanilla
directions
- In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.
- Add flour, salt, baking soda and cinnamon.
- Mix in the oats.
- Drop by ONE tablespoon onto a parchment lined cookie sheet.
- Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
- After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
- In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla.
- Beat on high until fluffy.
- Add in salt water and mix until well combined.
- Spread filling on one cookie and press second cookie on top.
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RECIPE MADE WITH LOVE BY
@Mebriella
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