Homemade Oatmeal Cream Pies Recipe

Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper. In a medium bowl, sift together the baking powder, baking soda, cinnamon, cocoa powder, salt, and flour, then set this dry mixture aside.

In a separate, larger bowl, use an electric mixer to cream the brown sugar, butter, egg, and vanilla until the mixture is smooth. Gradually add the sifted dry ingredients to the wet, mixing until they are just combined. Fold in the rolled oats.

Use a tablespoon-sized scoop to portion out equal balls of dough, placing them on the prepared cookie sheets with enough space between each to allow for spreading as they bake.

Bake the cookies for 7-9 minutes, or until the edges are lightly golden and the centers look set. Let them cool completely on the parchment paper before you try to move them; they'll firm up as they cool.

While the cookies are cooling, start on the filling: cream the vegetable shortening, powdered sugar, and vanilla together in a bowl until the mixture is smooth and well combined.

Once the shortening mixture is smooth, mix in the marshmallow fluff until the filling becomes light and airy. This is your cream pie filling.

To assemble, pick two cookies that are roughly the same size and shape. Turn one cookie over to be the bottom. Use a piping bag (or a zip-top bag with a corner snipped off) to pipe a layer of filling onto the flat side of that bottom cookie — it's much cleaner than trying to spread it with a knife. Place the second cookie on top and gently press down to create your cream pie. You can adjust the amount of filling to your liking; there's enough for a generous amount, but a thinner layer works well too.