Oatmeal Cream Pies

Serves 1
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Directions

  1. 1Cream together butter, shortening, brown sugar and sugar. Beat for 2 minutes.
  2. 2Cream together butter, shortening, brown sugar and sugar. Beat for 2 minutes.
  3. 3Cream together butter, shortening, brown sugar and sugar. Beat for 2 minutes.
  4. 4To the mixture add eggs, molasses and vanilla. Beat for 1-2 minutes.
  5. 5To the mixture add eggs, molasses and vanilla. Beat for 1-2 minutes.
  6. 6To the mixture add eggs, molasses and vanilla. Beat for 1-2 minutes.
  7. 7Sift together flour, oatmeal, baking soda, salt, and cinnamon.
  8. 8Sift together flour, oatmeal, baking soda, salt, and cinnamon.
  9. 9Sift together flour, oatmeal, baking soda, salt, and cinnamon.
  10. 10Switch to a spoon and gradually add the flour mixture to the wet mixture, mixing fully before adding more.
  11. 11Switch to a spoon and gradually add the flour mixture to the wet mixture, mixing fully before adding more.
  12. 12Switch to a spoon and gradually add the flour mixture to the wet mixture, mixing fully before adding more.
  13. 13Scoop dough into 2” balls and bake at 350 for 12-13 minutes.
  14. 14Scoop dough into 2” balls and bake at 350 for 12-13 minutes.
  15. 15Scoop dough into 2” balls and bake at 350 for 12-13 minutes.
  16. 16For the filling, cream butter and shortening with vanilla.
  17. 17For the filling, cream butter and shortening with vanilla.
  18. 18For the filling, cream butter and shortening with vanilla.
  19. 19Add powdered sugar and heavy cream to the filling mixture.
  20. 20Add powdered sugar and heavy cream to the filling mixture.
  21. 21Add powdered sugar and heavy cream to the filling mixture.
  22. 22Blend together and add marshmallow cream, then beat until light and fluffy (about 2 minutes).
  23. 23Blend together and add marshmallow cream, then beat until light and fluffy (about 2 minutes).
  24. 24Blend together and add marshmallow cream, then beat until light and fluffy (about 2 minutes).

Ingredients

  • 1 cup butter softened
  • 1 cup butter softened
  • 1 cup butter softened
  • 0.5 cup shortening
  • 0.5 cup shortening
  • 0.5 cup shortening
  • 1.5 cups packed brown sugar
  • 1.5 cups packed brown sugar
  • 1.5 cups packed brown sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1.5 Tbsp molasses
  • 1.5 Tbsp molasses
  • 1.5 Tbsp molasses
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 3 cups quick oats
  • 3 cups quick oats
  • 3 cups quick oats
  • 1.75 cups all purpose flour
  • 1.75 cups all purpose flour
  • 1.75 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.125 tsp allspice
  • 0.125 tsp allspice
  • 0.125 tsp allspice
  • 0.5 cup butter softened
  • 0.5 cup butter softened
  • 0.5 cup butter softened
  • 0.5 cup shortening
  • 0.5 cup shortening
  • 0.5 cup shortening
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 Tbsp heavy cream or milk
  • 2 Tbsp heavy cream or milk
  • 2 Tbsp heavy cream or milk
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 7 oz marshmallow fluff
  • 7 oz marshmallow fluff
  • 7 oz marshmallow fluff

Tips

  • If dough is still really sticky, add a little more flour or the cookies will be flat.
  • Leave room for dough to spread when baking.