Oatmeal Cream Pies

This homemade version of the classic Little Debbie treat is to die for.  They are unbelievably addictive, but oh-so-good.  I think I’ll be making these again sooner rather than later… 

INGREDIENTS

THE COOKIE

    • 1 cup unsalted butter (2 sticks), softened
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1/4 cup dark brown sugar (if you don’t have it, just substitute light brown sugar)
    • 1 tbsp molasses
    • 1 tsp vanilla
    • 2 eggs
    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 1/2 cups Quaker oats (you can use old fashioned or quick oats)
CREAM FILLING
    • 2 tsp very hot water
    • 1/4 tsp salt
    • 1 (7 oz.) jar Fluff
    • 1/2 cup shortening (i.e. Crisco)
    • 1/3 cup confectioners sugar
    • 1/2 tsp vanilla

HOW TO MAKE IT

THE COOKIE

    • Using an electric mixer, cream the butter, sugars, molasses, vanilla and eggs
    • In a medium bowl, sift together the flour, salt, baking soda and cinnamon
    • Add the dry ingredients to the creamed mixture and stir to combine
    • Mix in the oats
    • Drop tablespoon sized scoops into a parchment paper lined baking sheet and bake at 350°F for 10-12 minutes, until the edges are just beginning to brown
      • Be careful not to over-bake them – they will look moist
    • While the cookies are baking, prepare the cream filling…

CREAM FILLING

    • Dissolve the salt in the hot water and allow to cool to room temperature
    • Combine the Fluff, shortening, powdered sugar and vanilla and mix on high until fluffy
    • Add in the salt water and mix well

PUTTING IT ALL TOGETHER…

    • Spread the filling onto the flat side of one cookie and top it with another – then enjoy!