Oatmeal Cream Pies Recipe

1. Preheat oven to 350 degrees F.

2. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar, and molasses on medium-high speed until pale and fluffy for about 2 minutes. Stir in eggs, mixing until combine after each addition.

4. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined. Stir in a bit of food coloring if desired

5. Scoop dough out about 2 tablespoons at a time and shape into balls (or drop on a cookie sheet without shaping). Transfer to a Silpat lined baking sheet, fitting 9 per sheet.

6. Bake in preheated oven for 10 to 12 minutes (cookies should still be soft, not fully set. Don’t overbake).

7. Allow to cool several minutes on the baking sheet before transferring to a wire rack to cool.

8. Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.

Marshmallow Buttercream Filling:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy for about 3 to 4 minutes.

2. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.