Homemade Oatmeal Cream Pies

adapted from BHG Online


For cookies:
3/4 cup all purpose flour ( you could use whole wheat pastry flour if you like)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup  unsalted butter, room temperature
1/2 cup peanut butter ( smooth or chunky)
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp. pure vanilla extract
1 cup quick cooking oats

For Filling:
2 tsp. hot water
1/4 tsp. salt
1- 7 ounce jar of marshmallow creme
1/2 cup shortening ( like crisco)
1/3 cup powdered sugar

1.  Preheat oven to 350 degrees F.  Line a couple of cookie sheets with parchment or spray with cooking spray.  In a small bowl, combine the flour, baking soda, salt, and baking powder; set aside.  In a large bowl, combine the butter and the peanut butter.  Beat with electric mixer until combined.  Add in the granulated sugar and the brown sugar and beat until fluffy.  Beat in egg and vanilla until combined.  
2.  Drop dough by rounded teaspoon fulls onto prepared cookie sheet.  ( for a rounder more uniform appearance, gently roll the dough into a ball and slightly flatten with your hand )  Bake for 8 - 10 minutes or until golden brown around the edges.  Cool on cookie sheet for 1 minute, and transfer to rack to cool completely.  

3.  For filling:  In medium bowl, combine the hot water and salt and stir until the salt dissolves.  Add marshmallow creme, shortening and powdered sugar.  Beat with an electric mixer on medium speed until combined.  
4.  Spread about a tsp of marshmallow mixture on underside of one cookie, then top with another cookie.  Repeat for all cookies.  Store cookies flat, as the filling will not set and harden.