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Oatmeal Crème Pie Cookies
Ingredients
Cookies:
  • 1 cup butter-flavored Crisco or margarine
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon molasses
  • 1-1/2 teaspoons vanilla extract
  • 2 eggs
  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1-1/2 cups quick oats
Filling:
  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 7- ounce jar marshmallow fluff
  • 3/4 cup butter-flavored Crisco
  • 2/3 cup powdered sugar
  • 1-1/2 teaspoons vanilla
Instructions
Cookies:
  1. Preheat oven to 350 degrees (F).
  2. In a large bowl, beat margarine or Crisco, brown sugar, granulated sugar, molasses, and vanilla.
  3. Mix well and then add eggs, one at a time, beating until light and fluffy.
  4. In a separate bowl, mix together flour, salt, baking soda, and cinnamon.
  5. Add the flour mixture to the sugar mixture.
  6. Add in the oats and mix until blended.
  7. Drop by tablespoonful onto parchment-lined baking sheet or non-greased stoneware.
  8. Bake sure the cookies are at least 2 inches apart for them to spread out. Cookies will flatten.
  9. Bake 8 - 10 minutes or just until starting to brown around the edges. Do not overcook.
  10. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely before filling.
Filling:
  1. Combine hot water with salt and mix until the salt is dissolved.
  2. In a large bowl, beat the marshmallow fluff with Crisco, powdered sugar, and vanilla.
  3. Beat on high until fluffy.
  4. Add the salt water and mix until well combined.
  5. Spread filling onto one cookie and press second cookie on top....ready to eat immediately!
  6. Makes 3 dozen oatmeal cookies or 18 cream pies.
  7. Store leftovers in an airtight container.
Tips:
  1. If filling seems too soft add additional powdered sugar, 1 tablespoon at a time, until desired consistency is reached.
  2. These are the perfect soft oatmeal cookies to use for ice cream sandwiches too!