Homemade Oatmeal Cream Pies
From-scratch oatmeal cream pies that are better than Little Debbie! Full of oatmeal, cinnamon brown sugar with a front scrach filling.
cream pie, filling, little debbie, oatmeal, oatmeal cookie
Divas Can Cook
softened (do not melt)
I use butter flavored
1 cup of raisins pureed with 1/2 cup water
unsweetened coconut flakes
processed in a food processor to make oats smaller
double this recipe if you like things double stuffed!
do not used butter-flavored
Preheat oven to 350 F.
Line baking sheets with parchment paper and set them aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together butter, shortening, and brown sugar.
Mix in eggs.
Stir in vanilla extract and molasses.
Fold in raisin puree, coconut flakes, and oats.
Add dry ingredients into wet ingredients.
Using a mini ice cream scoop, place about two tablespoons (2 scoops) worth of cookie dough on the prepared pan about 2 inches apart.
Bake for 9-10 minutes.
Remove cookies from the oven. (They will not be done all the way)
Let cookies rest on the pan until they are finished baking (about 2-3 minutes. This will ensure a chewy cookie)
Place cookies on the cooling rack to finish cooling.
To make the filling, cream together shortening and heavy cream.
Mix in vanilla and powdered sugar until creamy.
Mix in marshmallow creme.
Prepare cookies by spreading on a layer of filling and topping it with another cookie.
Wrap individually in plastic wrap and store in an airtight container.
Can also add a pinch of clove, ginger and nutmeg!
Recipe from www.divascancook.com