Homemade Oatmeal Cream Pies

Oatmeal? Soy nut butter? Marshmallow? Butterrrrr? OMG. These were my dad's favorite cookies. Happy father's day! He ate all of them with the help of my hefty uncle Paul last time I made them. So this father's day what did I make? These cookies of course. Because I love my dad! He has maybe an even bigger sweet tooth than I do. He posesses the uncanny ability to eat solely Hershey's bars and stay skinny as a stick. I obviously did not inherit this gene :(

Anyways, these cookies don't taste very similar to their store-bought counterparts. But they are nevertheless amazing. Cookie part equals lots of sugar, butter, flour, soy nut butter, and oatmeal. Make sure not to overcook them. They will feel a little wobbly in the center when you touch them. They'll fall apart if you try to pick them up. But let them cool completely and they'll set up. And be totally chewy and delicious. Then fill with yummy marshmallow with butter. Oh joy.

Oatmeal Cookies

3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup (1 stick) salted butter at room temp
1/2 cup soy nut butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup quick-cooking oats

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and baking powder and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and soy nut butter on medium-high speed until smooth. Beat in both sugars until fluffy. Beat in egg and vanilla until just combined, scraping down the sides of the bowl as needed. Add the flour mixture on low speed just until combined. With the mixer still on low, add in the oats until just combined.

Drop the batter in rounded teaspoonfuls onto the baking sheet leaving two inches between cookies. Bake 8-10 minutes or until the middle is set and the edges are just golden brown. Let cool on the baking sheet for one minute before moving to a wire rack.

Recipe adapted from Better Homes and Gardens Food Gifts Magazine 2010

Marshmallow Butter Filling

1/2 cup (1 stick) salted butter at room temp
7 ounces marshmallow cream
1/2-1 cup powdered sugar

Beat butter and marshmallow together in a stand mixer until combined. Slowly beat in the powdered sugar 1/4 cup at a time until the frosting is thick enough to hold its shape. Scoop into a pastry bag with a plain tip. Pipe enough onto the back of one cookie to fill the surface, leaving 1/4 inch border. Press on a cookie of equal size. Eat, or put in the fridge to set up further.