Name Brand Recipes
Little Debbie Oatmeal Cream Pies
Yield: 2 dozen creme pies
Ingredients
Cookies
- 1 cup margarine
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1 1/2 cups 1-minute Quaker Oats
Creme Filling
- 2 teaspoons very hot water
- 1/4 teaspoon salt
- 2 cups (7 ounce jar) Marshmallow Creme
- 1/2 cup shortening
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, cream together margarine, sugars, molasses, vanilla extract and eggs.
- In a separate bowl, combine flour, salt, baking soda and cinnamon.
- Combine the dry ingredients with the wet ingredients. Mix in the oats.
- Drop dough by tablespoonsful onto an ungreased baking sheet. Bake for 8 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overbake - when cooled, the cookies should be soft and chewy.
- While the cookies bake, prepare the filling.
- Use a small bowl to dissolve the salt in 2 teaspoons of very hot water; set aside to cool.
- Combine the Marshmallow Creme, shortening, confectioners sugar' and vanilla extract in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
- Assemble each creme pie by spreading the filling over one side of a cookie, (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.