Recipes and Cooking Homemade Christmas Oatmeal Cream Pies 4.8 (4) Add your rating & review Give these classic sandwich cookies as a Christmas present, wrapped in a festive, foil pan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 8 mins Total Time: 48 mins Servings: 13 Ingredients ¾ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ½ cup butter, softened ½ cup peanut butter ½ cup granulated sugar ½ cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup quick-cooking oats 2 teaspoon hot water ¼ teaspoon salt 1 7 ounce jar marshmallow crème ½ cup shortening ⅓ cup powdered sugar Directions Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a bowl, combine flour, baking soda, salt, and baking powder; set aside. In a mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats just until combined. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Meanwhile, in a mixing bowl, combine the hot water and salt. Stir until salt dissolves. Add marshmallow crème, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined. Using a star tip, pipe marshmallow mixture onto the flat side of half of the cookies. (Or use an offset spatula to spread marshmallow mixture on cookies.) Top each frosted cookie with another cookie, flat side down. Arrange the cookies in the foil loaf pan. Cover with plastic wrap. Rate it Print