Oatmeal Cream Pies
Nothing evokes instant feelings of nostalgia quite like baked goods. Whether you had the classic Little Debbie version of these sweet sandwich cookies as a special childhood treat, or you sent your kids to school with one in their lunch box every day, chances are you’re familiar with their chewy, melt-in-your mouth texture and marshmallow creme filling.
FOR THE COOKIES, WHISK:
FOR THE FILLING, BEAT:
Preheat oven to 350°. Line baking sheets with parchment paper.
For the cookies, whisk together flour, cinnamon, baking soda, salt, cloves, and nutmeg in a bowl. Stir in oats.
Cream butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 5 minutes.
Add egg, molasses, and vanilla; beat to combine, 2–3 minutes. Add flour mixture; mix on low to combine.
Drop dough by #30 scoop (about 2 Tbsp.) onto prepared baking sheets 2-inches apart.
Bake cookies until edges are set, 12–13 minutes. Let cookies cool on baking sheets, 5 minutes, then transfer to a rack to cool completely.
For the filling, beat together butter, shortening, powdered sugar, corn syrup, vanilla, salt, and cinnamon with a mixer on medium-high speed until light and fluffy.
Add marshmallow creme and beat until smooth.
Spread filling on half of the cookies, then top with remaining cookies.
Molasses creates that signature chew and adds a toasty depth of flavor to the cookies.
Add flour mixture to creamed mixture and mix just until the dough comes together.
Using a large cookie scoop makes easy work of dividing the filling between half of the cookies.