- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups quick-cooking oats
- 3/4 cup all-purpose flour
- 2 tablespoons cocoa powder, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup mini chocolate chips
- Filling:
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup vegetable shortening
- 1 cup marshmallow cream (such as Marshmallow Fluff®)
- 2 teaspoons whole milk
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar, or more as needed
- Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
- Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
- Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
- Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
- Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
- Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
04/17/2018
recipepes.com
Oatmeal Cream Pies with Chocolate, recipe
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