Original recipe from
Little Debbie Oatmeal Creme Pies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
1 1/2 cup all-purpose BRM GF flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon - **1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg
1 1/2 cup 1-minute Quaker Oats -** 2 1/2 cups of oatmeal Hodgson Mill brand
2 teaspoons very hot water
1/4 teaspoon salt
1 jar (7-ounce) marshmallow cre่me
1/2 cup shortening
1/3 cup powdered sugar - **1/2 cup powdered sugar
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.
In a separate bowl combine the flour, salt, baking soda and cinnamon. Sift mixture.
Combine the dry ingredients with the wet ingredients. Mix in the oats.
Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook — when cooled, the cookies should be soft and chewy.
While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.
Combine the marshmallow cr่eme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
Assemble each cr่eme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.
JBM Notes - cookie batter was very thin but I tried two batches to see how it baked up. Used parchment paper - love this stuff! Added more oatmeal until the batter was very thick. 2/3 cup of oatmeal was added (I believe)at this point.
I was not in possession of marshmallow creme so I improvised with marshmallows. (yeah, let's follow the recipe to the letter next time) Very sticky and chewy - put assembled cookie in fridge to see if that helped the filling any. Will keep playing with this before it gets posted on the GF comm. Happy with it now - will leave notes as is in case of changes
ETA - need to add more flavor to the cookie - still get the 'aftertaste' of the GF flour - more cinnamon and maybe some nutmeg.
ETA2 - follow the recipe for the creme filling - such a difference using the fluff
** changes recommended
*Little Judy is a family joke.