Oatmeal Creme Cookies COOKIES: 3/4 c. brown sugar 1/2 c. sugar 1 T. molasses 1 t. vanilla 2 eggs 1 c. flour ½ t. salt 1 t. baking soda 1/8 t. cinnamon 1 c. instant oatmeal CREME FILLING: 2 t. very hot water 1/4 t. salt 1 jar (7 ½ oz.) marshmallow creme 1/2 c. shortening 1/3 c. icing sugar 1/2 t. vanilla Preheat oven to 350. In a large bowl, cream together the margarine, sugars, molasses, vanilla and eggs. In a separate bowl, combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients; mix in the oats. Drop dough by tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are just starting to darken around the edges. They will still appear moist in the center. Bake careful not to overcook ~ when cooled, the cookies should be soft and chewy. While the cookies bake, prepare the filling. In a small bowl, dissolve the salt in the 2 teaspoons very hot water. Set this solution aside to cool. In a mixing bowl, combine the marshmallow creme, shortening, icing sugar and vanilla; mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and mix well. Assemble each creme pie by spreading about 1 teaspoon of the filling over a flat side of a cookie and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Makes 2 dozen creme pies. Heidi Jaye
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