Oatmeal Creme Pies

These are so flippin delicious!  I really love these and will definitely make them again.  I found them on one of my favorite blogs:

Tracey's Culinary Adventures

I knew right away that I wanted to make them and I had all the ingredients so off I went to the kitchen.  Very easy to make and came together pretty quickly and I even made a TRIPLE recipe of the cookies.  For being a triple recipe, it didn't make a huge amount and I made them pretty small too.  Oh, I must add that I did NOT use her icing recipe.  I made a basic buttercream to fill mine (butter, powdered sugar, vanilla & milk).  I'm sure either filling is wonderful. I can even imagine a delicous cream cheese icing filling.  The only thing I would change about this recipe is the amount of cinnamon.  I would probably double it because it was kind of lost in the cookies and not very detectable.  Or maybe adding a dash of allspice or nutmeg? But as is, with no changes, these cookies are very very good.  They are soft and chewy with lots of nutty oatmeal flavor & texture.  I've metioned before that I love sandwich cookies.  They are just so cute!  These are a cross between a sandwich cookie and a whoopie pie I think because the cookies are so soft.  But however you classify them, they are downright scrumptious!  I definitely recommend these.

Oatmeal Creme Pies

Cookies

1 1/4 cups all-purpose flour
1 1/2 cups old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I would add a bit more)1/2 cup (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Filling
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 7-oz container marshmallow creme
2 cups confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 375 F (Mine baked better at 350). Line a baking sheet with parchment paper.

In a medium bowl, whisk the flour, oats, baking soda, salt and cinnamon together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 4-5 minutes. Add the egg and vanilla and beat to combine. Add the dry ingredients to the mixer in 3 additions, beat just until combined.

Use a small cookie scoop to portion the dough into approximately 1 tablespoon balls. Place them on the prepared baking sheet, leaving about 1 1/2-2 inches between them. Bake for 9-10 minute, or until the edges of the cookies are golden brown and set (the middles may still seem a little underdone - they'll set up as they cool). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove them to the rack to cool completely.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and marshmallow creme on medium speed until smooth and fluffy, about 3 minutes. Add the confectioners' sugar in 2 additions then add the vanilla and continue beating until the filling is smooth and thick.

Match the cookies in pairs by size. Transfer the filling to a piping bag and pipe about 1 tablespoon onto the flat side of one cookie of each pair. Sandwich the cookies together, and press the filling to the edges.

Makes about 12-14 sandwich cookies