"Little Debbie" Oatmeal Creme Pies...

My friend and co-worker got me hooked on the desire of a good "little debbie oatmeal creme pie". Therefore, I must find a recipe and make them.... here's how it turned out. YUM-O (Perfect for a lake trip)







I hate when I have to be the one to take these pictures... all those cookies to get the perfect bite. Just kidding.

Here's the recipe from Recipezarr.com

Cookie dough

• 1 cup margarine


• 3/4 cup dark brown sugar - ( I used light brown sugar and they were still tasty)


• 1/2 cup sugar


• 1 tablespoon molasses


• 1 teaspoon vanilla


• 2 eggs


• 1 1/2 cups flour


• 1/2 teaspoon salt


• 1 teaspoon baking soda


• 1/8 teaspoon cinnamon


• 1 1/2 cups quick oats

CREAM FILLING

• 2 teaspoons very hot water


• 1/4 teaspoon salt


• 1 (7 ounce) jar marshmallow cream


• 1/2 cup shortening


• 1/3 cup powdered sugar


• 1/2 teaspoon vanilla

Directions

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.


2. Combine flour, salt, baking soda, and cinnamon.


3. Add to the creamed mixture; mix in the oats.


4. Drop dough by TBSP on ungreased sheets.


5. Bake at 350°F.


6. Bake for 10-12 minutes,or until just starting to brown around the edges. - fyi do not burn, take out early!!7


7. They will look moist; don't overcook.


8. While the cookies bake prepare the filling.


9. In small bowl, dissolve the salt in the hot water.


10. Allow this to cool.


11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.


12. Add the cooled salt water and mix well.


13. Spread filling on flat side of one cookie, press 2nd cookie on top.

Chocolate Cherry Heart-Smart Cookies...

These cookies are so yummy. This says a lot coming from the girl that doesn't like to mix chocolate and fruit flavors, for the fear that it will taste like the "oops I picked the wrong orange-coconut-cream Russel Stover" candy - yuck. These my friend, are not in that category at all. They are smart for your heart too! The recipe comes from Cooking Light magazine.

1/3 cup of all-purpose flour



1/3 cup of whole-wheat flour



1 1/2 cups of Oats



Raise your hand if you love my new camera! - I do. Thanks, Tate.

Add the rest of the dry ingredients.



Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth.



Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.



I chopped up the Cherries, it's better that way.



Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.



Look at that Chocolate Chunk... it's calling my name.



Here is the ingredient list:

• 1.5  ounces  all-purpose flour (about 1/3 cup)


• 1.5  ounces  whole-wheat flour (about 1/3 cup)


• 1 1/2  cups  old-fashioned rolled oats


• 1  teaspoon  baking soda


• 1/2  teaspoon  salt


• 6  tablespoons  unsalted butter


• 3/4  cup  packed light brown sugar


• 1  cup  dried cherries


• 1  teaspoon  vanilla extract


• 1  large egg, lightly beaten


• 3  ounces  bittersweet chocolate, coarsely chopped

Source: Cooking Light