Sugar-Coated Sundays: Chocolate Oatmeal Cream Pies

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Food.

The molasses in these cookies is really a faint flavor, but it makes a difference.

These cookies are soft without being too chewy and a little crispy on the edges.

Lots of textural fun.

Chocolate Oatmeal Cream Pies
From Shugray Sweets

Ingredients:
Cookies
1 cup margarine (NOT butter)
3/4 cup brown sugar
1/2 cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
3 tablespoons unsweetened cocoa powder
1 1/2 cup quick oats

Filling
2 teaspoons very hot water
1/4 teaspoon salt
7 ounce jar of marshmallow fluff
1/4 cup margarine (NOT butter)
1/2 cup shortening
2/3 cups powdered sugar
1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour, salt, baking soda, cocoa powder, and cinnamon. 
3. In a large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla, and eggs.  Add flour mixture to butter mixture and mix until just combined.  Mix in oats by hand.
4. Drop by ONE tablespoon onto a parchment or Sil-Pat lined cookie sheet.  Bake 8 to 10 minutes, until just starting to brown around the edges.  DON'T OVERCOOK!
5. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.  
6. In a large bowl, beat marshmallow fluff, shortening, margarine, powdered sugar, and vanilla.  Beat on high until fluffy.  Add in salt water and mix until well combined.  
7. Pair up cookies by size as best you can.  Spread filling on the bottom of one cookie and press the second cookie (bottom towards filling) on top.  Eat!