Oatmeal Cream Pie... Upgraded

When I was a little girl, I used to beg my mother for snack cakes of all sorts, but none more than those sweet little oatmeal cream pies. Oh, they were just perfect! My mother almost never said yes, but man... When she did. The world was just that much better. Now, though, that I'm grown and a bit more "in the know", those little cream filled pies are not so appealing.

Then it occurred to me. Why not just make my own? None of the food coloring, none of the ingredients I couldn't pronounce, and no shortening. I ended up with a spicy, light oatmeal cookie with just the right amount of spice and a nice spike of coconut flavor and sandwiched a luscious marshmallow filling between two of them and we had a winner!

So, that's precisely what I did! Here's my method:

Oatmeal Cream Pies

*For the cookies*

1 3/4 cups flour
1 cup old fashioned oats, ground
1 1/2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp fresh nutmeg
1/2 cup unsalted butter, softened
1/2 cup coconut oil, solid
1 cup granulated sugar
1 1/2 Tbs molasses
2 large eggs
1 tsp vanilla

* For the filling*

1/2 cup unsalted butter, softened
1/4 cup coconut oil, solid
1 1/2 cups powdered sugar
4 oz marshmallow cream

Preheat oven to 350 and line your cookie sheets with parchment.

Combine the flour, oats, cornstarch, baking soda, salt, and spices and whisk to combine. Set that aside.

In your mixer, beat together the butter and coconut oil until combined and add sugar and molasses. Cream for about 3 minutes, until it's lightened and fluffy. Add in the eggs and the vanilla and beat for another 3 minutes. Then add in the dry ingredients until the dough comes together. Drop in 1 tablespoon balls on the cookie sheets and bake about 8-10 minutes, or until they're just turning golden around the edges. Allow them to rest a couple minutes before moving them to a cooling rack to cool completely.

When the cookies are cool, beat the butter and coconut oil together until well combined with the whisk attachment and then mix in the powdered sugar. Beat until light and fluffy and then beat in the marshmallow cream.