DIY Oatmeal Cream Pie

Instructions

1. 1

   Preheat oven to 350 degrees. Line 2 cake pans with nonstick spray and parchment paper.

2. 2

   In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon and ginger, set aside.

3. 3

   In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, brown sugar, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.

4. 4

   Stir in eggs one at a time, mixing until combined after each addition. Mix in vanilla and coconut extract. Add food coloring if desired.

5. 5

   Add in 1/2 of dry ingredients and mix until JUST combined, Add remaining 1/2 of dry ingredients and again mix until JUST combined.

6. 6

   Split dough in 1/2 and roll into a large balls. Place one ball into each of the lined cake pans. Press down to flatten the ball somewhat into a large disk. Do not worry about filling the pan, the dough will melt and fill the pans while in the oven.

7. 7

   Bake in preheated oven 35-45 minutes (cookies should still be soft, not fully set - don't overbake).

8. 8

   For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 5 minutes. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 2 minutes. Mix in marshmallow creme on low and then on med-high for 1 minute. Place into an extra large piping bag, set aside.

9. 9

   Cool cookies completely before removing from the cake pans. Pipe marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.

10. 10

    Let set and enjoy