Homemade Oatmeal Cream Pies

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a large mixing bowl or the bowl of a stand mixer, cream together 1 cup of softened butter, 1 cup of dark brown sugar, and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.

   Start 2-minute timer
3. 3

   Add the egg, 2 teaspoons of vanilla extract, and 1 tablespoon of molasses to the butter mixture. Beat until well combined and smooth.

4. 4

   In a separate medium bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

6. 6

   Fold in the 3 cups of quick-cooking oats by hand or on very low speed until evenly distributed throughout the dough.

7. 7

   Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake.

   Start 10-minute timer
9. 9

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Start 5-minute timer
10. 10

    While the cookies cool, prepare the filling: In a medium bowl, beat 1/2 cup of softened butter until smooth. Add 1.5 cups of powdered sugar, 1 cup of marshmallow fluff, and 1 teaspoon of vanilla. Beat until the filling is light and airy.

11. 11

    To assemble, spread or pipe a generous amount of filling onto the flat side of one cooled cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.