Homemade Oatmeal Cream Pies

“If you want something impressive and addictive to take to a bake sale, holiday event, or any kind of social gathering, this cookie is it. Seriously the best thing I’ve baked in a long time. Taste better than store-bought little debbie cream pies, and leave you wanting more and more and more! Creamy peanut butter and chewy oats together in a cookie sandwich filled with sweet marshmallow creme with a touch salt makes it really stand out in a crowd. I got the recipe from Better Homes and Gardens 100 Best Cookies magazine, and made them for the Holiday Cookie Swap 2011.”

Ready In:: 48mins
Ingredients:: 16
Serves:: 13

³⁄₄

cup all-purpose flour
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon baking powder
¹⁄₂

cup butter, softened
¹⁄₂

cup creamy peanut butter
¹⁄₂

cup granulated sugar
¹⁄₂

cup packed brown sugar
1

egg
1

teaspoon vanilla extract
1

cup quick-cooking rolled oats
2

teaspoons hot water
¹⁄₄

teaspoon salt
1

(7 ounce) jar marshmallow creme
¹⁄₂

cup shortening
¹⁄₂

cup powdered sugar

directions

Preheat oven to 350 degrees.
Grease a cookie sheet, set aside.
In a small bowl, combine flour, baking soda, salt, and baking powder; set aside.
In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined.
Beat in granulated sugar and brown sugar until fluffy.
Beat in egg and vanilla.
Using a wooden spoon, stir in the flour mixture and oats just until combined.
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
Bake 8-10 minutes or until edges are light brown and centers are set.
Cool on cookie sheet for a few minutes, then transfer them to a wire rack.
In a medium bowl combine the hot water and the salt, stirring until salt dissolves.
Add marshmallow creme, shortening, and powdered sugar.
Beat with an electric mixer on medium speed until combined.
Spread marshmallow mixture on the bottom sides of half the cookies. Top with the remaining cookies, bottom sides down, to make cookie sandwiches.