Little Debbie's Oatmeal Creme Pies

Recipe Ingredients

		Cookies
1 cup	198g / 7oz	Margarine
3/4 cup	120g / 4.2oz	Dark brown sugar
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Molasses
1 teaspoon	5ml	Vanilla
2		Eggs
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking soda
1/8 teaspoon	0.6ml	Cinnamon
1 1/2 cups	93g / 3.3oz	Quaker Oats (minute)
		Creme Filling
2 teaspoons	10ml	Very hot water
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Marshmallow creme - (7 oz jar)
1/2 cup	99g / 3.5oz	Shortening
1/3 cup	65g / 2.3oz	Powdered sugar
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Preheat oven to 350 degrees.

In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs. In a separate bowl combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients. Mix in the oats.

Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

This recipe yields 2 dozen creme pies.

Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com

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