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.