Oatmeal Cream Pies

Every time I pass the Little Debbie Oatmeal Cream Pies in the grocery store I get a strong urge to buy at least 10 boxes of these things. I don't, but I really want to. :) So, I have been resisting that urge by completely avoiding that isle, it has been working out...sort of.

I decided to try to make my own, no crazy chemicals or preservatives (except for in the marshmallow cream). I can't take credit for this amazing recipe, head on over to Bravetart to see the original recipe and the recipe to make homemade marshmallow cream. Head on over there just to give thanks for posting such a great recipe!

This recipe does require the use of a kitchen scale.

Oatmeal Cream Pies

yield 30 sandwiches (60 individual cookies) with a 1" cookie scoop

Cookies:

8 oz.    A.P. Flour

4 oz.    Old-Fashioned Oats

1/2 oz.    Cocoa Powder

2 oz.    Dried Apple Rings

3 oz.    Butter, Room Temp

2 1/4 oz.    Oil (I used vegetable)

7 oz.    Sugar

1 1/2 oz.    Molasses

3 oz.    Corn Syrup

1 1/2 tsp.    Baking Soda

1/2 tsp.    Baking Powder

1/2 tsp.    Salt (Omit if using salted butter)

1/4 tsp.    Ground Ginger

1/4 tsp.    Cinnamon

1/4 tsp.    Mace Powder

1    Egg

2 oz.    Milk

Filling:

2 cups    Marshmallow Cream

4 oz.    Butter, Room Temp

Pinch    Salt (omit if using salted butter)

1/2 tsp.    Milk

Place dried apples, oats, cocoa powder, and flour in a food processor. Blend until no large chunks remain. About 2-4 mins.

This is what it will look like, set aside.

In a medium bowl, place butter, oil, sugar, molasses, corn syrup, baking powder, baking soda, salt (if used), cinnamon, mace, and ginger. Mix until combined.

Mix in the egg until combined.

Place the dry ingredients and the milk in the bowl.

Fold in with spatula until combined.

I used a 1" cookie scoop, place 12 cookies on a sheet pan.

Bake at 350F for 10 min. Rotate halfway through.

let cool enough so you can place them on a cooling rack without breaking.

For the filling, place marshmallow cream, and butter (I used margarine). Mix until smooth.

*Note: Marshmallow cream is very, very sticky, be prepared to have it all over your fingers*

Add in powder sugar and salt, mix until light and fluffy.

Place cream into a pastry bag (I used an 807 tip).

Pipe a dollop into the center of half of the cookies, place top cookies onto the dollop and press so the cream reaches the edges of the cookies.

yum, yum!

Enjoy!