Little Debbie Oatmeal Cream Pies
Source of Recipe
unknown
List of Ingredients
Cookies
1 cup margarine 3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla 2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats
Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Recipe
1. Preheat oven to 350°.
2. In a large bowl, cream together margarine,
sugars, molasses, vanilla, and eggs.
3. In a separate bowl combine the flour, salt,
baking soda, and cinnamon.
4. Combine the dry ingredients with the wet
ingredients. Mix in the oats.
5. Drop dough by tablespoonfuls onto an
ungreased baking sheet. Bake for 10 to 12
minutes, or until cookies are just starting to
darken around the edges. They will still
appear moist in the center. Be careful not to
overcook - when cooled, the cookies should be
soft and chewy.
6. While the cookies bake, prepare the
filling. Use a small bowl to dissolve the salt
in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening,
powdered sugar, and vanilla in a medium bowl
and mix well with an electric mixer on high
speed until fluffy. Add the cooled salt
solution to the filling mixture and combine
with the mixer.
8. Assemble each creme pie by spreading the
filling over one side of a cookie (the flat
side) and press another cookie on top, making
a sandwich. Repeat for the remaining cookies
and filling.
Makes 2 dozen creme pies.
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