Homemade Oatmeal Cream Pies
Fluffy and delicious oatmeal cream pies are easy to make at home. They are better than the original!
Ingredients
- 2 large eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup solid vegetable shortening
- 1 cup butter softened
- 3 cups quick cooking oats (not instant)
- 1 1/2 cups all purpose flour
- 1 1/2 Tbsp dark mild molasses
- 1 tsp ground cinnamon
- 1 1/2 cups packed light or dark brown sugar
- 1/8 tsp ground clove or allspice
Filling:
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 1/2 cup solid vegetable shortening
- 1/2 cup butter softened
- 1 7 oz jar marshmallow fluff
- 2 Tbsp cream or half and half
Instructions
First, preheat the oven to 350 ° F. Line 2 large baking sheets with parchment paper. Put aside.
Then, using an electric mixer, cream together the butter, shortening, brown sugar and granulated sugar. Beat for 2 minutes until completely homogeneous.
To the creamy mixture, add the eggs, molasses and vanilla. Beat until creamy for 1 to 2 minutes, stopping to periodically scrape the sides of the bowl.
Meanwhile, in another bowl, sift together the oatmeal, flour, baking soda, salt, cinnamon and cloves with a whisk. Reduce the speed of the mixer and gradually add to the creamy ingredients. Scrape the sides of the bowl, if necessary. The dough will be thick.
Using a medium ice cream scoop or tablespoon, divide the dough also into mounds. (about 2 tablespoons of dough each) Leave at least 3 inches in between to allow spread.
Bake in batches for 10 to 12 minutes or until the edges are lightly golden. Let cool for 5 minutes on the pan, then gently move on a cooling rack to cool completely. These cookies are tender when hot.
To make the garnish: using an electric mixer, butter cream and vanilla shortening. Reduce the speed of the mixer by gradually adding the powdered sugar and 2 tablespoons of cream. Once mixed, add the marshmallow cream, then beat on high for 2 minutes.
Divide the filling evenly between 18 cookies. Garnish each with a matching size cookie.
Can be stored at room temperature for 1 day. For longer storage, keep cool in an airtight container with waxed paper between layers. Bring to room temperature to serve. Happy Cooking Time.
