Oatmeal Creme Pie Cookies
Ingredients
For the Cookies
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (220 g) brown sugar packed
- 1 egg
- 2 tablespoons (40 g) molasses, I used the Grandma’s original
- 1/2 teaspoon (2.1 g) vanilla extract
- 1 1/2 cups (180 g) all purpose flour
- 1/2 teaspoon (1.3 g) cinnamon
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1/2 cup (40 g) quick cooking oats, do NOT use old fashion rolled oats
For the Buttercream
- 1 cup (226 g) unsalted butter, slightly chilled
- 3 cups (375 g) powdered sugar, measured then sifted
- 4 ounces store bought marshmallow cream
- 1/2 teaspoon (2.1 g) vanilla extract
- pinch of salt
Instructions
FOR THE COOKIES
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
- In a medium-size mixing bowl, stir together the butter, brown sugar, egg, molasses, and vanilla until well mixed.
- Add the flour, cinnamon, baking soda, and salt. Stir to combine.
- Fold in the oats.
- Scoop 1.2 ounces of cookie dough and roll into a ball. For a half sheet pan, you can fit 8 cookies.
- Bake for about 8 minutes. The cookies will look a little puffy and light. Allow them to cool COMPLETELY. They will flatter and darken as they do.
FOR THE BUTTERCREAM
- Beat the butter and marshmallow cream until smooth.
- Gradually add the powdered sugar, followed by the vanilla and salt.
- Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
- Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.