Oatmeal Cream Pies with Marshmallow Cream Filling AKA the most awesome things EV-ER!

I'm not sure that you are really prepared for this.  Seriously, this is your warning.  If you make these awaesomely delicious oatmeal cream pies with marshmallow cream filling while your husband is away at work and while your children are playing out with their friends I assure you the following WILL happen.

You will bag up this little sandwhich cookies in a ziploc bag.  And then you will hide the bag in your laundry room (because we all know that husbands and chidlren certainly will not go in there).  On a positive note: You will spend the next few days doing as much laundry as you possibly can just so you can sneak a pie.  Or two.  But, be warned you will eat them all.

And then you will want to go swimming because it is 159 degrees out and your swim suit will be a little snug.  It is not my fault.  After all, this is your warning.

But after all of that you still want to make these awesome creations (and I don't really blame you) here is the recipe.

Oatmeal Cream Pies with Marshmallow Cream Filling

Oatmeal Cream Pies
Ingredients:
Cookie:
1 cup unsalted butter
¾ cup dark brown sugar
½ cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 ½ cups flour
½ tsp salt
1 tsp baking soda
⅛ tsp cinnamon
1 ½ cups quick oats
Cream Filling:
2 tsp very hot water
¼ tsp salt
1 (7 oz.) jar marshmallow cream
½ cup shortening
⅓ cup powdered sugar
½ tsp vanilla

Directions:

1. Preheat the oven to 350°.  If you are a true baker line your sheet with parchment paper.  If you are like me spray it with Pam.  Good enough. :)
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist. (They really do - just trust me ok?)
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. 
10. Hide them.

(I originally found this recipe from Kids in the Sink)