Saturday, February 11, 2012

Homemade Oatmeal Cream Pies


These really don't need an introduction if you've ever had the big-sized Little Debbie version you have a good idea what they taste like, but these are better. (If you prefer chocolate, try my whoopie pies instead.)

Oatmeal Cream Pies

cookies:
1 stick of butter
1/2 c. butter flavored Crisco
1 c. brown sugar
1/2 c. white sugar
2 eggs
1 t. vanilla extract
1 1/2 c.  flour
1 t. baking soda
1 t. cinnamon
1/2 t. pumpkin pie spice
1/2 t. salt
3 c. rolled oats

filling:
1 1/2 c.  Marshmallow Fluff
1 1/4 c. Crisco
1 c. powdered sugar
1 T. vanilla extract

Cream butter, Crisco, brown and white sugars. After 5 minutes or so, beat in eggs and vanilla. Add flour, baking soda, cinnamon and spice and mix until just combined. Fold in oats. Bake 10-12 minutes on parchment lined pans at 350. Let cool.

For the filling, beat fluff and Crisco for 3 minutes on medium. Then add sugar and vanilla and beat until fluffy. Assemble the cookies by putting a squirt of filling on one cookie and topping it with another cookie. You will have to judge how much filling to use by doing it. Too much filling and it oozes out. Not enough filling and you can’t see it from the sides of the cookie.  

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