My dad loves oatmeal cream pies, so for Father’s Day I wanted to experiment and see if I could make him a homemade version. These aren’t quite what I was hoping for, but pretty close. Creamy, marshmallowy sweet center with a chewy oatmeal cookie. What’s fun about these is you get two cookies in one, who doesn’t love that!

This recipe is adapted from week 19’s Oatmeal Chip Cookies (which if you haven’t made yet,–drop everything you are doing and go make them, so good!)

Oatmeal Cream Pie Cookies
1/2 cup shortening (I use butter flavored)
1 cups sugar
1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the filling:
For the cream filling
1 (7 ounce) jar marshmallow fluff
1/2 cup vegetable shortening
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon hot water

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Chill dough for 1 hour or until firm. (I scoop the cookies onto a parchment lined baking sheet and chill for the hour).

Roll dough into 1-1/2 in. balls (if you haven’t already done so); place on greased baking sheets (or parchment lined). Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.

To make the cream filling: Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy.

Once cookies cool, use a mini cookie dough scoop to easily dollop the filling in the center of one cookie and sandwich with another. Repeat until all are paired together. Serve and enjoy!

Adapted from Taste of Home and Baked by an Introvert