Step aside, Little Debbie this recipe includes a recipe for oatmeal cream pies that will knock your socks off!
The use of fresh vanilla bean in the cookies themselves makes the cookie sandwiches truly special. This is one item you can cross off your grocery list forever.
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup butter softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla
1 cup quick-cooking oats
2 teaspoons hot water
¼ teaspoon salt
1 7 ounces jar marshmallow creme
½ cup shortening
⅓ cup powdered sugar
Preheat oven to 350°F. Grease a cookie sheet; set aside. In a small bowl combine flour, baking soda, the 1/2 teaspoon salt, and the baking powder; set aside. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats just until combined.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
Meanwhile, in a medium bowl combine the hot water and the 1/4 teaspoon salt. Stir until salt dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined.
Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down.
Per Serving: 367 calories; total fat 20g; saturated fat 8g; polyunsaturated fat 4g; monounsaturated fat 7g; cholesterol 35mg; sodium 305mg; potassium 114mg; carbohydrates 43g; fiber 1g; sugar 27g; protein 5g; trans fatty acid 1g; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.