Oatmeal Crème Pies

Soft, chewy oatmeal cookies sweetened with molasses are sandwiched with a light marshmallow-butter frosting. Bake, cool, then pipe filling between cookies for classic oatmeal crème pies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F and line two cookie sheets with parchment paper.

Step 2

Cream together the butter, sugars, molasses, vanilla extract, and eggs until light and fluffy. Mix in the baking soda, salt, and flour until a soft dough forms. Mix in the oats until evenly distributed.

Step 3

Using a 1/4 cup scoop, scoop the cookie dough onto the cookie trays (8 to a pan usually works fine). Bake for 14 minutes, press down with a spatula, then bake 2–3 more minutes until the edges brown. Allow to cool.

Step 4

Cream together the butter, marshmallow crème, vanilla, and salt until fluffy. Mix in the powdered sugar and add milk as needed. Frosting should be light and fluffy, not too dense or too runny—about the consistency of jarred frosting.

Step 5

Pipe frosting into the middle of the cookies (however much you want) and sandwich with another cookie.