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Tuesday, February 14, 2012

Homemade Oatmeal Cream Pies

One complication of cystic fibrosis that affects most people with the disease is difficulty gaining and maintaining weight due to poor absorption of nutrients and poor digestion of food. My brother has always struggled with this, but it was never really a problem for me. We often had Little Debbie snacks in the house as kids as a high-calorie, high-fat option to help keep our weight up. Oatmeal cream pies were just one of the snacks we enjoyed, so when I found this recipe for a homemade version, I thought it would be fun to make them and send them to my brother at college. Originally, I planned to just make the original version, but when I saw strawberry Fluff in the grocery store, I decided to try making some strawberry ones too. {To do this, just divide all filling ingredients between two bowls, and use regular Fluff in one bowl and strawberry Fluff in the other bowl.} I was very pleased with how these turned out, and they were really fun to make. They looked surprisingly close to the store-bought version, just maybe a little lighter in color. An added bonus? You can know exactly what's in these treats and know they're not totally processed like the ones from the store. I would imagine you could also freeze any extras that you don't plan to eat right away.

Homemade Oatmeal Cream Pies
from: thesweetslife.com
Yield: 24 servings

What You Need
1 cup unsalted butter or margarine, softened
3/4 cup brown sugar
1/2 cup sugar
1 Tbsp. molasses
1  tsp. lemon juice
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 cups quick oats
FILLING:
1 Tbsp. hot water
1/4 tsp. salt
1 (7 oz.) jar marshmallow Fluff {or 3.5 oz. original Fluff and 3.5 oz. strawberry Fluff}
1/2 cup shortening {I used margarine instead.}
1/3 cup powdered sugar
1/2 tsp. vanilla

What To Do
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, cream butter with sugars until fluffy. Add molasses, lemon juice, vanilla, and eggs, beating until combined.
3. In a separate bowl, combine flour, salt, baking soda, and cinnamon. Add to the wet ingredients and mix until combined. Add oats and mix to combine.
4. Place 1-in. balls of dough on prepared baking sheets. {I used the Pampered Chef small scoop for this.}

 Bake for 8-10 minutes until cookies begin to brown around the edges. Let sit in pan for approximately 1 minute then remove to a wire wrack to cool.


FILLING:
1. In a small bowl, dissolve the salt in the hot water.
2. In a large mixing bowl, beat fluff, shortening {or margarine}, powdered sugar, and vanilla until fluffy. Add water and beat until mixture is glossy.

3. Spread 1 Tbsp. marshmallow filling on a cooled cookie and sandwich with another cookie. {I used the Pampered Chef small scoop for this as well.} Repeat with all cookies. Store in a covered container at room temperature.

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