Gingerbread Oatmeal Cream Pies


  • 1 cup butter, softened
  • 1 1/4 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • ¼ cup molasses
  • 2 teaspoons vanilla
  • 2 1/4 cup flour
  • 1 teteaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ginger
  • ½ teaspoon cloves
  • ¾ teaspoon cinnamon
  • 1 1/2 cup oats
  • 1/2 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 7 oz jar marshmallow fluff
  • 1 tablespoon maple syrup

Preheat oven to 325. Line baking sheets and set aside.
In a mixer, combine the butter and sugars and beat until creamy. Add eggs one at a time, beating well after each addition. Stir in the molasses and the vanilla.
In a separate bowl, combine flour, baking soda, salt, ginger, cloves and cinnamon. Carefully add flour mixture to butter mixture, beating well. Stir in oats until blended. Refrigerate dough for at least an hour.
Using a small cookie scoop, scoop up dough and shape roughly into 1 in balls. Bake for 10-12 minutes or until edges have set lightly but the center is soft. Let cool on baking sheet for a few minutes before moving to a cooling rack.
For the filling, beat butter until creamy. Slowly stir in powdered sugar. Add vanilla and marshmallow fluff. Blend in maple syrup.
Spread a large spoonful of filling on bottom of one cookie, top with another cookies. Store in refrigerator.