Old-Fashioned Oatmeal Creme Pies

Name: Old-Fashioned Oatmeal Creme Pies
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 2/3 cups all-purpose white flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 3/4 teaspoon baking soda; Generous 1/2 teaspoon salt; Generous 1 3/4 cups packed light brown sugar; 1 cup (2 sticks) unsalted butter (slightly softened); 2/3 cup white vegetable shortening; 1 1/2 tablespoons corn syrup (light); 3 large eggs; 2 1/2 teaspoons vanilla extract; 1 1/2 cups old-fashioned rolled oats; 3/4 cup powdered sugar; 1/2 cup (1 stick) unsalted butter (slightly softened (for filling)); 1/2 cup white vegetable shortening; 1 1/2 tablespoons light corn syrup; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 1 7-ounce jar (1 1/3 cups) marshmallow creme

A large oatmeal sandwich cookie with a crisp, chewy texture and a fluffy marshmallow cream filling in the center.

1h 5m

Easy

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Ingredients

all-purpose white flour 2 2/3 cups

ground cinnamon 2 teaspoons

baking powder 1 teaspoon

baking soda 3/4 teaspoon

salt Generous 1/2 teaspoon

packed light brown sugar Generous 1 3/4 cups

unsalted butter (slightly softened) 1 cup (2 sticks)

white vegetable shortening 2/3 cup

corn syrup (light) 1 1/2 tablespoons

large eggs 3

vanilla extract 2 1/2 teaspoons

old-fashioned rolled oats 1 1/2 cups

powdered sugar 3/4 cup

unsalted butter (slightly softened (for filling)) 1/2 cup (1 stick)

white vegetable shortening 1/2 cup

light corn syrup 1 1/2 tablespoons

vanilla extract 2 teaspoons

salt 1/8 teaspoon

marshmallow creme 1 7-ounce jar (1 1/3 cups)

Instructions

Preheat the Oven

Preheat the oven to 350°F. Grease or spray non-stick spray on several baking sheets.

Mix the Dry Ingredients

In a medium bowl, thoroughly whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.

Cream the Butter

In a large bowl, beat the brown sugar, butter, shortening, and corn syrup with an electric mixer at medium speed until combined and light, about 1 1/2 minutes. Add the eggs one at a time, then add the vanilla, and beat until very light and fluffy, about 2 minutes.

Combine the Dough

Stir in half of the flour mixture. Stir or fold in the remaining flour mixture and the oats until evenly combined.

Shape the Cookies

Using a 1/4-cup measure or a coffee scoop, drop the dough onto the baking sheets, spacing about 3 inches apart. Use lightly greased hands to gently flatten the cookies.

Bake

Bake one sheet at a time in the center of the oven for 9 to 12 minutes, until lightly colored and almost firm when gently pressed. Rotate the pan front-to-back halfway through baking to ensure even heating.