oatmeal cream pie

SOOO much better than store bought!

cookie:

1 cup unsalted butter, softened

3⁄4 cups firmly packed light brown sugar

1⁄2 cup granulated sugar

2 eggs

2 tsp. vanilla extract

1 1⁄2 cups all-purpose flour

1 tsp. baking soda

1⁄4 tsp. salt

3 cups old fashioned oats

filling:

3⁄4 cups unsalted butter, softened

2 cups confectioner’s sugar

1 1⁄2 cups marshmallow fluff

2 tsp. vanilla extract

Directions:

•Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.

•In the bowl of a stand mixer fit with the paddle attachment or by hand with an electric mixer, cream together the butter and both sugars until smooth.

•Add in the eggs one at a time, mixing between each addition.

•Add in the vanilla. Continue to mix.

•Add the flour, baking soda, and salt into the wet and mix until just combined. Be sure to scrape down the sides of the bowl as you go.

•Add in the oats and mix until evenly distributed. •About 1 minute. You can switch to using a silicone spatula for this step as well.

•Scoop and roll the cookies into about 2 Tbsp. sized balls. Place 2″ apart on the prepared cookie sheet.

Use the palm of your hand to gently press the top of each dough ball slightly.

•Bake for 9-10 minutes or until golden brown on the sides. Each oven is different so you may need to add a minute or two to the bake time.

•Once the cookies have been removed from the oven, allow them to sit on the pan for about 2 minutes before transferring to a wire rack to cool completely.

•To make the filling, cream together the butter until it is nice and smooth. Add the marshmallow fluff to the butter and continue to whisk either by hand or using an electric mixer until the mixture is nice and smooth and there are no lumps. Agg the confectioner’s sugar and vanilla and mix until you have a nice, smooth filling. You may need to scrape down the sides of the bowl as you go.

•Once the cookies have cooled, you can either place the filling in a piping bag and pipe the filling like I did or you can scoop about 1 1/2 – 2 Tbsp. of filling on the bottom of half the cookies. Use an offset spatula to spread the filling around the cookie.

•Place a cookie on top facing up to complete the sandwich.

•Repeat these steps for each one.

•Enjoy

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