Oatmeal Cream Pies

I've come to really enjoy baking cookies. It's the best and easiest thing to share with others, in my honest opinion. In fact, I give my colleagues cookies every year for the holidays. This post will probably be the first of many cookie adventures to come. I found and adapted this particular recipe from The Craving Chronicles after a minor panic attack. You see, when Hostess announced Twinkie extinction last year I didn't really mind. Dare I say it... I wasn't a big fan of them. But it did make me think about the pre-packaged lunch box treat I would miss if it was wiped from the shelves - Lil' Debbie's oatmeal cream pies! My mom was pretty dedicated to packing my lunch when I was in elementary school; besides being quite cost effective it was also something she enjoyed doing for me. I was also a ridiculously picky eater. At the end of each school week, if I ate all the good-for-you stuff in my lunch box, I was rewarded with my fav Lil' Debbie treat and a somewhat embarrassing "I heart you!" note from mom on a napkin. Now, I may have occasionally thrown away some of that good-for-you stuff without disclosing that to my mother in the name of said favorite cookie but that story is for another type of blog.

Here's what I learned from making this recipe:

1. Increasing the amounts of vanilla, cinnamon and molasses used in the original recipe is not just because they taste good. Actually, I increased the molasses to help thin out the cookies. The first time I made them they seemed too thick to me. Molasses is the key ingredient in brown sugar but it is also a table syrup and can be used as a thinning agent in cookies or an additional spice without increase sugar in cakes.

2. Marshmallow cream is messy. I'm pretty sure a kindergartner can articulate that fact, but I do have a small suggestion for my readers. I ran my spoon under very hot water and quickly sprayed it with cooking spray before scooping said messy ingredient from its beloved home.

3. The cookies need room to spread while baking. Seriously. You should leave 1-1.5 inches of space between cookie drops. If you do not follow this suggestion, you will have to spend extra time cutting cookies that bake together and they will resemble a 'hot mess.'

4. The cookies will look under-cooked even though they are finished baking. In my oven, that's at about 8 minutes. You'll know they are done when you see that the edges are lightly browned and set while the center looks wet and somewhat puffy.

I will warn you: These cookies are not an exact replica of Lil Debbie's; they are light years better! You should not make these unless you plan on sharing them. If you make them when your in the mood for a little, sweet treat, you will find a way to eat the entire batch. Look at the ingredient list below; eating the entire batch is not exactly healthy (another kindergartner lesson for all).

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Oatmeal Cream Pies

Cookie Ingredients:

1 cup unsalted butter

3/4 cup dark brown sugar

1/2 cup sugar

2 tablespoons molasses

1 tablespoon vanilla

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon cinnamon

1 1/2 cups quick oats

Cream Ingredients:

4 teaspoons very hot water

1/2 teaspoon salt

1 (16 oz.) jar marshmallow cream

1 cup shortening

1 cup powdered sugar

1 teaspoon vanilla

Yields: 40-45 cookies

Prep Time: 1 hour

Bake Time: 8-10 minutes

Directions:

1. Preheat the oven to 350 degrees F and line several cookie sheets with parchment paper.

2. In a mixing bowl, cream together the butter sugars, molasses, vanilla, and eggs.

3. In a medium bowl, sift together the flour, salt, baking soda, and cinnamon.

4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats 1/2 cup at a time.

5. Drop tablespoon sized scoops onto the cookie sheet and bake for 8-10 minutes, until golden brown around the edges of the cookies. Be careful not to over bake them; they should look chewy. Recipe should produce between 40-45 small cookies.

6. While the cookies are baking, dissolve the salt in the hot water in a small bowl and allow to cool to room temperature.

7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.

8. Add the salt water and mix well.

9. Spread about one tablespoon of the filling onto the flat side of one cookie and top with another.

10. Let cookie set for 15 minutes before consuming. Enjoy!

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