Name: Oatmeal Cream Pie Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 serving(s)
Ingredients: 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; 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

Recipe by Mebriella

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Adapted from Shugary Sweets

Ready In:: 25mins
Serves:
Units:

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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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