OATMEAL CREAM PIES WITH CINNAMON MARSHMALLOW CREAMfeatured

I’ve already shared that growing up that my Mom refused to buy us any processed junk food. I’ve also shared that this was the worst. THE WORST. However, as mentioned previously, all bets were off once I got to High School. So obviously in between going to classes and passing notes, I filled my days with all the junk food my allowance could afford.

Every once in awhile, in between my rigorous schedule of day dreaming of being Matt Weaver’s girlfriend and cheerleading practice, I would study in the library. Let’s be honest, this didn’t happen often. Until I discovered that quietly the librarians were selling Little Debbie Oatmeal Cream Pies for .25 cents. Hold up. Studying just got interesting. I quickly became a quarter hoarder around my house (sadly this was foreshadowing for many, many years of coin operated laundry in my future) to supply my OCP habit. I’m pretty sure all of my stolen quarters single handedly purchased the new copy machine that showed up in the library my Senior year. You’re welcome TVHS.

I still could take down an entire box of these pies. Easily. I’m not proud, I’m just stating the facts. So it was about darn time I figured out how to make these myself. The recipe below is a slightly classier version, but it still has all the right flavors and soft texture of the originals. I mean, there really isn’t a need to class up perfection, but just in case you can’t seem to find enough change in your couch cushions to buy your own box at the store, these will do.

Recipe: Oatmeal Cream Pies With Cinnamon Marshmallow Cream  |  Soundtrack: Beastie Boys

• COOKIES
• 1/2 cup rolled oats
• 3 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 heaping tsp cinnamon
• 2 cups firmly packed brown sugar
• 3/4 cup canola oil
• 2 large eggs
• 1/2 cup plain whole milk yogurt
• 1/2 cup sour cream
• 1 tbsp pure maple syrup
• MARSHMALLOW FILLING
• 1 cup butter, soften to room temperature
• 3 cups powdered sugar
• 1 heaping tsp cinnamon
• 14 oz marshmallow cream

Directions:
To make the cookies: In a food processor, pulse the oats into coarse crumbs. Leave some larger pieces for texture.

In a medium bowl, whisk together the oat crumbs, flour and baking powder, baking soda, salt and cinnamon.

In a large bowl, use a whisk to combine the brown sugar and the oil. Add the eggs, yogurt, sour cream, maple syrup and whisk until smooth. Using a rubber spatula, fold the dry ingredients into the wet ingredients. As you fold, make sure you scrape the sides and the bottom to get it all combined. Cover and chill dough for at least an hour.

Preheat the oven to 350º. Scoop the dough into balls a little smaller than a golf balls. Bake until cookies are done and a toothpick inserted into the center of the cookie comes out clean, 10-15 minutes. Let the cookies cook completely.

To make the cream filling: In a mixer fitted with the paddle attachment, whip the butter until it’s light and fluffy. Add in powdered sugar and cinnamon. Blend on medium speed until combined. Add in the marshmallow cream. Mix until well combined and smooth.

To assemble the cookies: Turn the cookies over and find pairs that are the same size. On one cookie, spoon the frosting and then place the other cookie on top. Lightly press until the cream filling goes to the edges. Continue filling the cookies until they are all paired up.

Store cream pies in the refrigerator until ready to eat.

by