Oatmeal Cream Pies

Ingredients

• 1 3/4 cups + 2 Tbsp all-purpose flour
• 1 cup quick oats, slightly ground in a food processor
• 2 tsp cocoa powder
• 1 1/2 tsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup butter, softenend
• 1/2 cup shortening, unflavored
• 1 1/4 cups granulated sugar
• 2 1/2 Tbsp molasses
• 2 large eggs
• 1 tsp vanilla extract
• 1/8 tsp coconut extract
• Red and yellow gel food coloring, optional
• 1/2 cup butter, nearly at room temperature
• 1/4 cup shortening, unflavored
• 1 1/2 cups powdered sugar
• 7 oz. marshmallow creme

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until evenly combined, then set the bowl aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, shortening, sugar and molasses on medium-high speed until the mixture looks light and fluffy, about 2 minutes. Add the eggs, mixing well after each one goes in. Beat in the vanilla and coconut extract.
3. Add the dry mixture gradually, mixing just until everything comes together. If you want to use food coloring, stir in a small amount, using more yellow than red if using both, since a little is plenty here.
4. Portion the dough into about 2 Tbsp amounts and roll them into balls, or simply drop the dough onto the cookie sheet without shaping. Arrange them on a Silpat-lined baking sheet, placing 9 on each sheet.
5. Bake at 350 degrees for 10 – 12 minutes. The cookies should still feel soft and not completely firm, so don’t let them go too far. Leave them on the baking sheet for several minutes, then move them to a wire rack and let them cool completely.
6. For the marshmallow buttercream filling, beat the butter and shortening in the bowl of an electric stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add the powdered sugar and mix on low until incorporated, then turn the mixer to medium-high and beat for 1 minutes. Mix in the marshmallow creme.
7. Spread the marshmallow buttercream filling over the flat side of one cooled cookie, then top it with the flat side of another cookie to make a sandwich. Store the finished cookies in an airtight container at room temperature.