Saturday, July 30, 2011

Creme Pie in the Sky

One of my officemates is having a birthday (or had a birthday two weeks ago and I’m just getting around to telling you about this). I am not one of those people who is nearly organized enough to remember to bring cards or balloons or other birthday fun stuff. I can however remember to bring dessert! My usual specialty is cupcakes, but when OfficemateJoan asked for oatmeal cookies, I knew I had to take it to the next level and bring her Oatmeal Creme Pies.
As a kid I loved Little Debbie and her sugar-crack snack cakes. I have pretty fond memories of tearing through the crinkly plastic wrappers and gobbling up the squishy-soft sweet goodness. This version far outranks the cookies that live in my memories. The cookies are crispy, buttery and just slightly sweet. They’re flavored with cinnamon and lightly scented with just a hint of nutmeg. The filling is creamy, fluffy, and marshmallow-y.
Seriously try them!

Oatmeal Cookies
1 cup butter
1 cup sugar
½ cup packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
¾ teaspoon baking soda
1/8 teaspoon
baking powder
¼ teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 ½ cups rolled oats

1. Preheat oven to 350.
2. In a medium bowl whisk together flour, soda, baking powder, salt, cinnamon and nutmeg. Set Aside.
3.  In a large bowl cream butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, beat until smooth.
4. Add flour mixture to butter and sugar. Beat on low until well mixed. Add rolled oats, stir in by hand.
5. Scoop into small balls (approximately 1½ -inch) and flatten with glass dipped in sugar.
6. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.

¾ cup powdered sugar
½ cup unsalted butter, slightly softened
¼ cup vegetable shortening
¼ cup margarine, slight softened
1½ tablespoons light corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
1 jar (1 1/3 cups) marshmallow fluff
 1. In a large bowl, with an electric mixer on medium speed, beat together the powdered sugar, butter, shortening, corn syrup, vanilla and salt until well blended and fluffy. Add the marshmallow fluff and beat until well blended and smooth.
2. Place half of the cookies underside up. Scoop about a 1½ tablespoons of filling into the center of each cookie. Sandwich another cookie on top an smoosh the filling towards the edges.
3. Store the cookies in an air tight container in the refrigerator for up to 1 week (but they probably won’t last that long!)

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