I found this on the web, and since they're the absolute favorite of my grandson, I made them for him. We couldn't tell the difference!! The only thing is-these are a lot fresher!

Posted on: Mar 28, 2002

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Ingredients

Cookies

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 egg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oat

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 TBS on ungreased sheets.
5
Bake at 350 degrees F.
6
Bake for 10-12 minutes,or until just starting to brown around the edges.
7
They will look moist; don't overcook.
8
While the cookies bake prepare the filling.
9
In small bowl, disolve the salt in the hot water.
10
Allow this to cool.
11
Combine marshmallow cream, shortning, 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.

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Featured Reviews for This Recipe

From: Chef Reeter

On Mar 4, 2008

0 people found this review helpful

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From: Annas_Mom_Erin

On Feb 27, 2008

Loved loved loved these! My only complaint is that they are addictive and you will not be able to resist them. Watch out, thunder-thighs!

1 person found this review helpful

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From: Born2cook

On Oct 2, 2006

These were out of this world - fantastic! I love the store bought ones, but these were even better. I used the Pampered Chef medium scoop and got 18 instead of 24, but that will vary! Will definitely make again.

3 people found this review helpful

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From: LizP

On Apr 23, 2005

These were great. Tasted just like them, but better! If you double the recipe, do NOT double the salt in the filling. I did and it was inedible. Keep the original amount of salt. I gave them a 4 because the recipe had no temperature setting, so I had to experiment. 350 for 10 minutes and then letting them cool on the sheet for 5 minutes made perfect cookies.

3 people found this review helpful

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Nutrition Facts
Serving Size 1 dozen 699g Recipe makes 2 dozen)
Calories 2860
Calories from Fat 1368		(47%)
Amount Per Serving		%DV
	Total Fat 152.1g	234%
	Saturated Fat 38.9g	194%
	Monounsaturated Fat 69.8g
	Polyunsaturated Fat 35.3g
	Trans Fat 0.0g
Cholesterol 240mg		80%
Sodium 2755mg		114%
Potassium 871mg		24%
Total Carbohydrate 350.2g		116%
	Dietary Fiber 8.7g	34%
	Sugars 202.8g
Protein 27.5g		55%
Vitamin A 4272mcg		85%
Vitamin B6 0.3mg		14%
Vitamin B12 0.8mcg		12%
Vitamin C 0mg		0%
Vitamin E 18mcg		60%
Calcium 203mg		20%
Iron 10mg		56%
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My Notes:

My Notes

Ingredients

Cookies

Cream Filling

Directions

1

2

3

4

5

6

7

8

9

10

11

12

13

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

is this recipe not exactly what you are looking for?

or

Browse similar recipes by category

people who like this recipe also like:

what's popular now

Little Debbie Oatmeal Cream Pie

| Edit... My Notes:

My Notes

Write a Review! (optional)

Ingredients

Cookies

Cream Filling

Directions

1

2

3

4

5

6

7

8

9

10

11

12

13

Questions about this recipe?

Spot an error in this recipe?

Featured Reviews for This Recipe

| Edit...
My Notes: