Little Debbie Oatmeal Creme Pies Recipe
Serves/Makes: 2 dozen
Ingredients:
# **Cookies***
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cup 1-minute Quaker Oats
# **Crème Filling***
2 teaspoons very hot water
1/4 teaspoon salt
1 jar (7-ounce) marshmallow crème
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees.
In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.
In a separate bowl combine the flour, salt, baking soda and cinnamon.
Combine the dry ingredients with the wet ingredients. Mix in the oats.
Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12
minutes, or until cookies are just starting to darken around the edges. They
will still appear moist in the center. Be careful not to overcook -- 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 this solution aside to cool.
Combine the marshmallow crème, shortening, powdered sugar, and vanilla 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 crème 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.