Oatmeal Cream Sandwich Cookies

When I saw this recipe on Pinterest recently I saw this old favorite of mine.  Do you remember those Little Debbie one's?  I used to just love those things.  I think they still make them.  Anyway, they really bring back memories for me. I have to tell you that I think this homemade version is even better than those!  Not only are they bigger but the cookie is nice and chewy, the filling is so marshmallow-y.  D-lish-ous!

When I brought these over to a neighbors house for dinner one night they got rave reviews.  The kids loved them (of course) and the adults wanted the recipe.  Here you go girls!

FYI - I made the recipe exactly as indicated below but you might want to double the filling recipe if you don't want to skimp out.  I didn't have enough filling for all the cookies.

Homemade Oatmeal Cream Pies
Recipe from "Baked Perfection" found here

Cookies:

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 1/2 cups quick oats

Filling:

• 2 teaspoons hot water
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow cream
• 1/2 cup vegetable shortening
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees.

In a large bowl combine the flour, salt, baking soda and cinnamon.  Whisk to incorporate.

In the bowl of your stand mixer add the butter and both sugars.  Cream well for a couple of minutes.  Add the eggs, beating after each addition.  Add the molasses and vanilla and mix well.

Add the flour mixture and mix well.  Remove from the mixer and use a wooden spoon to add in the oatmeal.  Stir until combined. Drop dough by tablespoon (I used a cookie scoop) onto cookie sheets lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly brown.  Let sit on the cookie sheet for about 5 minutes before transferring them to a cooling rack.

White the cookies cool you can prepare the filling. In a small bowl, dissolve the salt and the hot water.  Set aside to cool.

Combine the marshmallow cream, shortening, powdered sugar and vanilla and mix using your stand mixer on high until fluffy (3-4 minutes).  Add the cooled salt water and mix well.  Spread on the bottom of a cooled cooking and flatten down with another cookie on top.