Oatmeal Cream Pies
Ingredients
The cookies
-
1 3/4
cups
all-purpose flour
-
1
cup
quick oats
-
2
tsp
cocoa powder
-
1 ½
tsp
cornstarch
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¾
tsp
salt
-
¾
tsp
cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
½
cup
butter
-
½
cup
shortening
-
1 ¼
cups
granulated sugar
-
2 ½
Tbsp
molasses
-
2
large
eggs
-
1
tsp
vanilla extract
-
⅛
tsp
coconut extract
-
Red and yellow
gel food coloring
optional
The filling
-
½
cup
butter
-
¼
cup
shortening
-
1 ½
cups
powdered sugar
-
7
oz
marshmallow fluff
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the dry ingredients: flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a mixing bowl, whip together the butter, shortening, sugar, and molasses until fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla and coconut extract.
- Gradually mix in the dry ingredients until combined.
- Shape the dough into balls and place on a baking sheet.
- Bake for 10 to 12 minutes, ensuring they remain soft.
- Cool the cookies completely before spreading the marshmallow filling between two cookies.
Nutrition Facts (estimated)
Servings
15
Calories
449
Total fat
24g
Total carbohydrates
59g
Total protein
3g
Sodium
278mg
Cholesterol
54mg
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