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Oatmeal Cinnamon Cream Pies
Oatmeal Cinnamon Cream Pies
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Prep Time:
30 minutes
Cook Time:
7 minutes
Total Time:
42 minutes
Soft and chewy oatmeal cookie pies filled with creamy cinnamon marshmallow - the perfect lunch box treat!
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 1 cup butter
  • 0.75 cup dark brown sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups quick-cooking oats
  • 2 teaspoons hot water
  • 1 (7 ounce) jar marshmallow cream
  • 0.5 cup shortening
  • 0.5 cup confectioners' sugar
  • 0.75 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and get your baking sheets ready with a layer of parchment paper.
  • In a bowl, mix together flour, baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of cinnamon.
  • In a separate bowl, use an electric mixer to cream together butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract until smooth. Mix in the flour mixture until dough forms, then fold in the oats.
  • Using a 2-teaspoon cookie scoop, place cookie dough on lined baking sheets, spacing a few inches apart.
  • Bake in the preheated oven for 7 to 10 minutes until edges are lightly browned. Then, allow it to cool completely on a wire rack.
  • In a small bowl, combine hot water and 1/4 teaspoon salt, stirring until the salt is fully dissolved. Allow to cool for about 5 minutes.
  • In a large bowl, whip together marshmallow cream, shortening, confectioners' sugar, 3/4 tsp vanilla extract, and 1/4 tsp cinnamon using an electric mixer until fluffy. Then stir in the cooled salt water.
  • Spread a generous amount of the filling on the back of one cooled cookie and sandwich another cookie on top. Repeat this process with the remaining filling and cookies.

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