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Little Debbie Light Oatmeal Cream Pie




Source of Recipe


rick


Recipe Introduction


servings 20 cookies
points 3


List of Ingredients




Cookies
3 1/2 tablespoons softened margarine
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup egg substitute
1 1/2 cups all-purpose flour
1 1/4 cups 1-minute Quaker Oats
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon

Filling
1 (7-ounce) jar marshmallow creme

Recipe



Preheat oven to 350 degrees
In a large bowl, cream together margarine, sugars, molasses, vanilla, and egg substitute with an electric mixer.
In a separate bowl, combine the flour, oats, salt, baking soda, and cinnamon.
Combine the dry ingredients with the wet ingredients and mix by hand.
Drop the dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so that the dough does not stick. With moistened fingers, press down on the dough and form it into circles about 1/8 inch thick. The circles should be about 2 inches in diameter before baking. Bake for 6 to 8 minutes or until a couple of the cookies start to darken around the edges. They will still be very tender in the center until cool. Be careful not to overcook. When cooled, the cookies should be about 1/4 inch thick and very soft and chewy
When the cookies have completely cooled, assemble each creme pie by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

Nutrition Facts
Serving size: 1 sandwich cookie
Calories (per serving): 146, Fat 2.5g, fiber 3g