Oatmeal Cream Pies {recipe}

I've been wanting to try to make these oatmeal cream pies for a long while.. and I decided to make them this past week to take to work.  They were gone by the time I left, so I think they were a hit.  ;)  I did save some for us to keep at home too, and of course those didn't last long either.  They taste very similar to the well-known store bought version.. even better, actually.. because homemade is always better.  Don't let the ingredient list scare you.  These cookies aren't that much work, and they're worth it!  When I first saw the ingredient list, I thought how strange that cocoa powder and dried apples were in it.. but they looked so good, so I stuck it out.. and I don't know how, but everything just meshes so well together.  I have to eat mine with a big glass of milk.  :)

Oatmeal Cream Pies
recipe from Annie's Eats

For the cookies: 
8 oz. (1½ cups plus 2 tbsp.) all-purpose flour
4 oz. (1¼ cups) old-fashioned oats
½ ounce (2 tbsp.) unsweetened cocoa powder
2 oz. (1 cup, packed) dried apple rings
3 oz. (6 tbsp.) unsalted butter, at room temperature
2¼ oz. (¼ cup plus 1½ tsp.) canola oil
7 oz. (1¾ cup plus 2 tbsp.) sugar
1½ oz. (3 tbsp.) molasses
3 oz. (6 tbsp.) corn syrup
1½ tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
¼ tsp. ground ginger
¼ tsp. ground cinnamon
1 large egg
2 ounces (¼ cup) milk

For the filling:
2 cups marshmallow creme
4 oz. (8 tbsp.) unsalted butter, at room temperature
¾ cup confectioners’ sugar, sifted
Pinch of salt
½ tsp. cream or milk

Preheat oven to 350 F.  Line baking sheets with parchment paper or a silicone mat.  Combine the flour, oats, cocoa powder, and apples in a food processor (I used my Ninja) and pulse a few times, then process about 2 minutes, until no large apple bits or full oats remain.  Set aside.

Combine the butter, oil, sugar, molasses, corn syrup, baking powder, baking soda, salt, and spices in a bowl of a mixer.  Beat on medium-high speed until well combined, about 2 minutes.  Mix in the egg and beat 1 more minute.  Blend in the dry ingredients and the milk just until incorporated.  Scrape down the sides of the bowl and beat 30 seconds more.

Use a dough scoop to portion out the dough onto the prepared baking sheets, about 1 tablespoon per cookie, leaving ample room as the cookies will spread while baking.  Transfer the pans to the oven and bake, rotating halfway through, until the cookies are set around the edges and puffed up in the center, about 4-6 minutes depending on your oven.  They may seem too soft but remember that the original is a very soft cookie so that is the desired texture here.  Also remember the cookies will continue to bake a bit longer once they are out of the oven.  Do not overbake, this will result in a hard cookie instead of a soft and chewy one.  When cool and set enough to move, transfer to a wire rack to cool completely.

For the filling, combine the marshmallow creme and butter in a mixing bowl and beat on medium-high speed until smooth.  Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.

Pair up the cookies by size.  Then transfer the filling mixture to a pastry bag fitted with a medium round tip.   Or you can do what I did and just use a spoon to dollop some in the center of the flat side of the cookie, then sandwich together with the other cookie and press gently so the filling goes to the edges.  Store in an airtight container.  Yields 2-3 dozen cookies, depending on size.