Homemade Little Debbies: Oatmeal Cream Pies

I am happy to report that I am not the only person who has been craving Oatmeal Cream Pies... I think mine started when I saw and empty wrapper lying on the sidewalk.  Bake Perfection seemed to have the same "Oh my gosh I need to make some of those now!" thought when she decided to make hers.  I had been trying to decide what to take for my friends Superbowl party, I was told I needed to bring something amazing and sweet.  These had to be up for the task.

Yum:)

And that they were! I would have liked the cream to be a bit more flavorful, but they were still really good.  I started making the cookies a bit big I think, so I started making smaller ones and ended up with 20 1/2 pies.    If you're having trouble finding the marshmallow fluff like I was, check the jelly and peanut butter section... it was tucked right in there. 

Homemade Oatmeal Cream PiesMakes 20 to 24 pies
Cookies:

Love the retro fluff label

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 1/2 cups quick oats

Cream Filling

• 2 teaspoons hot water
• 1/8 teaspoon salt
• 1 (7 ounce) jar marshmallow fluff
• 1/2 cup vegetable shortening
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Look at all those cookies! (& that mixer:)

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour, salt, baking soda, and cinnamon in a bowl.  Set aside.
3.  In large mixing bowl, cream butter and sugars.  Add in eggs, beating after each.  Finally beat in molasses and vanilla. 
4.  Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon. 
5.  Drop dough by tablespoons on parchment lined sheets, with plenty of space in between. 
6.  Bake for 10-12 minutes, or until just starting to brown around the edges, they will look underbaked in the center.  Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.
7. While the last cookies bake, prepare the filling: In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool. 
8.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). Add the cooled salt water and mix well. 
9.  Spread filling on flat side of one cookie, press second cookie on top. 

Enjoy! 

Cranberry Oatmeal Bars

I have been a little MIA lately. I have been baking and cooking, but since I had to make a hasty trip back to South Dakota, Grandma and Mom have been doing most of the work this past week or so, or the pizza delivery guy.  Before that, I was making simple things that I have already blogged about like turtle cookies and my zucchini, squash and chicken dinner.  
There have been several batches of turtle cookies. Grandma made another batch this morning and I decided I needed to make something to go with them for our little road trip to the state basketball game tomorrow.  After going though the recipes on my computer  I came across Cranberry Oatmeal Bars on My Recipes an thought they would be semi healthy for the trip. Plus I love anything with cranberry and orange!

Crust:

• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 6  tablespoons  butter, melted
• 3  tablespoons  orange juice
• Cooking spray

Filling:

• 1 1/3  cups  dried cranberries (about 6 ounces)
• 3/4  cup  sour cream
• 1/2  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated orange rind
• 1  large egg white, lightly beaten

1. Preheat oven to 325°. 

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Enjoy!