Oatmeal Cinnamon Cream Pies
Description
These soft and chewy oatmeal cookie pies with a creamy cinnamon marshmallow filling are sure to be a favorite treat in any lunch box!
Ingredients
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1 cup butter
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3/4 cup dark brown sugar
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1/2 cup white sugar
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2 eggs
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1 tablespoon molasses
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1 teaspoon vanilla extract
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1 1/2 cups quick-cooking oats
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2 teaspoons hot water
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1/4 teaspoon salt
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1 (7 ounce) jar marshmallow cream
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1/2 cup shortening
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1/2 cup confectioners' sugar
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3/4 teaspoon vanilla extract
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1/4 teaspoon ground cinnamon
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2
Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
3
Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
4
Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
5
Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
6
Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
7
Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
8
Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.