Oatmeal Cream Pies

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Oatmeal Cream Pies

INGREDIENTS

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

• ½ cup butter, softened (do not melt)

• ½ cup shortening (I use butter flavored)

• 1½ cups brown sugar, packed

• 2 eggs

• 1 tablespoon molasses

• 1 teaspoon vanilla extract

• 1 cup raisin puree (1 cup of raisins pureed with ½ cup water)

• ¼ cup unsweetened coconut flakes, finely shredded

• 2 cups instant oats (processed in a food processor to make oats smaller)

• FROSTING RECIPE (double this recipe if you like things double stuffed!)

• ½ cup shortening (do not used butter-flavored)

• 1 tablespoon heavy cream

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• 7 oz Marshmallow creme

INSTRUCTIONS

1. Preheat oven to 350 F.

2. Line baking sheets with parchment paper and set aside.

3. In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

4. In a large bowl, cream together butter. shortening and brown sugar.

5. Mix in eggs.

6. Stir in vanilla extract and molasses.

7. Fold in raisin puree, coconut flakes and oats.

8. Add dry ingredients into wet ingredients.

9. Using a mini ice cream scoop, place about two tablespoons (2 scoops) worth of cookie dough on prepared pan about 2 inches apart.

10. Bake for 9-10 minutes.

11. Remove cookies from oven. (They will not be done all the way)

12. Let cookies rest on pan until they are finished baking (about 2-3 minutes. This will ensure a chewy cookie)

13. Place cookies on cooling rack to finish cooling.

14. To make the filling, cream together shortening and heavy cream. 15. Mix in vanilla and powdered sugar until

creamy.

16. Mix in marshmallow creme.

17. Prepare cookies by spreading on a layer of filling and topping it with another cookie.

18. Wrap individually in plastic wrap and store in an airtight container. #oatmealcreamepies #cookies #christmas #fyp #foodie #baking #baker #bake #homebaker