Ingredients
Equipment
Method
- In a large mixing bowl, beat the vegetable shortening and butter on medium speed for about three minutes until creamy. Reducing the speed to low, add both sugars and mix until well combined. Then, add the eggs, molasses, and vanilla, beating until fully integrated. In a separate bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking soda, unsweetened cocoa powder, baking powder, ground cinnamon, and salt. Gradually combine the dry mix with the wet mixture until cohesive. Refrigerate the dough for at least twenty minutes. Preheat your oven to three hundred fifty degrees Fahrenheit. Scoop dough onto a lined cookie sheet and press to flatten slightly. Bake for around ten minutes until edges are golden. Let cool completely before preparing the filling.
- In another bowl, beat the remaining butter and vegetable shortening until creamy. Add the marshmallow cream, powdered sugar, and a pinch of salt. Mix gradually from low to medium speed until fluffy. Assemble by spreading filling on one cookie, topping with another cookie.
Notes
- Storage: Store leftover Oatmeal Cream Pies in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.
- Freezing: These treats freeze beautifully! Wrap individual pies in plastic wrap and store them in a freezer bag for up to three months. Simply thaw at room temperature before enjoying.
- Pairing: Consider pairing Oatmeal Cream Pies with a glass of milk or a scoop of vanilla ice cream for a delightful dessert experience.
- Healthier Options: You can use whole wheat flour instead of all-purpose flour for a healthier twist, and reduce the amount of sugar to suit your taste.
- Custom Flavors: Experiment with adding chocolate chips or dried fruit like raisins to the cookie dough for added texture and flavor.
- Presentation: For a fun touch, roll the edges of the filling in colored sprinkles or shredded coconut before serving to add visual appeal.
- Serving Sizes: If making for a crowd, consider making smaller pies with a teaspoon of filling for bite-sized treats.