Oatmeal Cinnamon Cream Pies recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground cinnamon 1 cup butter ¾ cup dark brown sugar ½ cup white sugar 2 eggs 1 tablespoon molasses 1 teaspoon vanilla extract 1 ½ cups quick-cooking oats 2 teaspoons hot water ¼ teaspoon salt 1 (7 ounce) jar marshmallow cream ½ cup shortening ½ cup confectioners' sugar ¾ teaspoon vanilla extract ¼ teaspoon ground cinnamon
Nutrition Info
- 193.1 caloriescarbohydrate: 24.1 gcholesterol: 28.7 mgfat: 10.2 gfiber: 0.6 gprotein: 1.7 gsaturatedFat: 4.9 gservingSize: -sodium: 155.8 mgsugar: 14.3 gtransFat: : -unsaturatedFat: : -
Directions Oatmeal Cinnamon Cream Pies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
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.
Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
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.
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.