Ever since I made the Hostess Cupcakes, I've been thinking about Oatmeal Creme Pies. These were a staple of my childhood and I still have a hard time turning them down from my grandparents' pantry.
While delicious, these cookies are similar but not quite the same. The batter spread too thinly, even though the cookies remained moist and chewy. The filling was also thinner, but it could have been my ratio of homemade marshmallow fluff. Regardless, these are a tasty substitution for the famous cookie who's first ingredient is corn syrup.
Oatmeal Creme Pies
Adapted from RecipeZaarCookie
1 cup butter
1 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups rolled oats
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Add molasses, vanilla. Add eggs one at a time, scraping after each addition.
In a separate bowl, combine flour, salt, baking soda, and cinnamon. Add to the creamed mixture and mix well. Quickly mix in the oats.
Drop dough by TBSP on ungreased sheets. Bake at 350°F for 10-12 minutes,or until just starting to brown around the edges.
Creme Filling
2 egg whites
1/2 cup sugar
Pinch cream of tartar
1/2 teaspoon vanilla
Pinch salt
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Marshmallow fluff is done when it’s glossy and holding stiff peaks.
Add shortening, powdered sugar, and vanilla mix on high until fluffy.
Spread filling on flat side of one cookie, press second cookie on top.