Oatmeal Cinnamon Cream Pies

A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.

• Preparation Time: 30 mins
• Cooking Time: 7 mins
• Total Time: 37 mins
• Calories: 193 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup butter
• ½ cup shortening
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ cup confectioners' sugar
• ¾ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 tablespoon molasses
• 2 teaspoons hot water
• 1 (7 ounce) jar marshmallow cream
• ¾ cup dark brown sugar
• 1 ½ cups quick-cooking oats

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.

Step 3

Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.

Step 4

Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.

Step 5

Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.

Step 6

Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.

Step 7

Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.

Step 8

Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.