Oatmeal Cream Pies
Oatmeal Cream Pies
Ingrediënten
For the Cookies:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup softened butter
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick-cooking rolled oats
- 2 teaspoons hot water
- ¼ teaspoon salt
For the Filling:
- 1 7-ounce jar marshmallow creme
- ½ cup shortening
- ⅓ cup powdered sugar
Preparation Time: 40 minutes
Baking Time: 8-10 minutes per batch at 350°F
Instructies
For the Cookies:
- Preheat your oven to 350°F (175°C) and grease a cookie sheet.
- In a small bowl, stir together the all-purpose flour, baking soda, 1/2 teaspoon salt, and baking powder.
- In a large mixing bowl, beat the softened butter and peanut butter with a mixer on medium until combined.
- Add the granulated sugar and brown sugar and beat until fluffy.
- Beat in the egg and vanilla.
- Stir in the flour mixture and rolled oats just until combined.
- Drop the cookie dough by teaspoons onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are light brown and the centers are set.
- Let the cookies cool on the sheet for 1 minute, then transfer them to a wire rack to cool completely.
For the Filling:
- In a medium bowl, stir together the hot water and 1/4 teaspoon salt until the salt is dissolved.
- Add the marshmallow creme, shortening, and powdered sugar.
- Beat on medium speed until the filling is smooth and well combined.
To Assemble:
- Spread the filling on the bottoms of half of the cookies.
- Top with the remaining cookies, bottom sides down.
Notes / Tips / Wine Advice:
This recipe yields approximately 13 servings, with each serving consisting of one sandwich cookie.
