Recipes and Cooking Homemade Oatmeal Cream Pies 4.0 (31) 3 Reviews Your favorite childhood snack just got a makeover! Homemade Oatmeal Cream Pies beat boxed ones any day -- especially with the addition of fresh vanilla beans. 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 Yield: 13 sandwich cookies Jump to Nutrition Facts 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 creme ½ cup shortening ⅓ cup powdered sugar Directions Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a small bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats just until combined. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack; let cool. Meanwhile, in a medium bowl, combine the hot water and salt. Stir until salt is dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined. Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down. Makes 13 sandwich cookies. Kritsada Panichgul Rate it Print Nutrition Facts (per serving) 367 Calories 20g Fat 43g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 13 Calories 367 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 35mg 12% Sodium 305mg 13% Total Carbohydrate 43g 16% Total Sugars 27g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.