I'm back!

Look who's back in the kitchen!
Unfortunately I took a short hiatus from the kitchenaid for a move to a new city, and a very large life transition.
I decided yesterday to get back on the horse. I have been eying this recipe for months and yesterday was the day for it. Thanks to Baked Perfection  blog these Oatmeal Creme Pies were born. I have always loved the Little Debbie oatmeal creme pies so I wanted to try and make them myself!

I started out by combing my dry ingredients of flour, salt, baking soda, and cinnamon and set it aside.

 I pulled out my Kitchenaid who had been set aside for far to long. I creamed my butter, brown sugar, and sugar together until it was a gorgeous brown fluffy sugar.

I added the eggs one at a time, and then mixed in the molasses and vanilla.

With a wooden spoon I mixed in the oats. The batter got to be the perfect thickness. This is an excellent recipe for oatmeal cookies whether or not you chose to add the creme.
I dropped the dough on the parchment paper lined cookie sheets a tablespoon spoon at a time, fairly well spaced apart. Into the oven they went for 12 minutes.

They looked delicious! While I waited for the cookies to cool I started on my creme filling. The creme filling is a Marshmallow fluff base. I mixed a jar of fluff, a little bit of shortening, some confectioners sugar, and a little vanilla.

Once that was all mixed I added two tablespoons of hot water with a little bit of salt dissolved in it. Mixed it for a few minutes more and had the most delightful creme filling!

It was so light and fluffy. It was a lot like the creme filling that I make for my whoopie pies. The next step was to assemble the little delights. I just put a little bit of creme on one of the cookies and topped it with another to create a sandwich!

YUM! Just like Little Debbie! :)

 I'm so glad I found this recipe it was so delish! I even kept a few of the cookies without the creme because they were so good. Thank you Baked Perfection! I am very much looking forward to yet another baking adventure!

Homemade Oatmeal Cream Pies

adapted from Food.com via Back to the Cutting Board

recipe makes 24 sandwich cookies

Cookies:

1 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla extract

2 eggs

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon cinnamon

1 1/2 cups quick oats

Cream Filling

2 teaspoons hot water

1/8 teaspoon salt

1 (7 ounce) jar marshmallow cream

1/2 cup vegetable shortening

1/3 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees FahrenheitCombine flour, salt, baking soda, and cinnamon in a bowl.  In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.  Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.  Drop dough by tablespoons on parchment lined sheets, with plenty of space in between.  Bake for 10-12 minutes, or until just starting to brown around the edges.  Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes).  Add the cooled salt water and mix well.  Spread filling on flat side of one cookie, press 2nd cookie on top.