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)

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!