Oatmeal Creme Pies

With almost every trip to the grocery store, I discover another product that we cannot buy because the label says "may contain tree nuts or peanuts." It's really not a big problem for me -- I don't really like store-bought cookies or snacks -- but for Michael, who is allergic, and the other kids, it's a big bummer.

Maybe someday food manufacturers will figure out a better way to make their products without contaminating everything in their factories, but until then I have to do a lot of baking. And that answers the question you were thinking, "why wouldn't you just buy Little Debbie?"

These taste just like Little Debbie Oatmeal Creme Pies. The texture is not quite as soft, but if you wrap them in plastic wrap and let them sit overnight, they soften up.

Oatmeal Creme Pies

1½ cups shortening
2⅔ cups packed brown sugar
4 eggs
2¼ cups all-purpose flour
2 t vanilla
2 t grnd. cinnamon
1½ t baking soda
1 t salt
½ t nutmeg
4 cups oats

Cream shortening and brown sugar. Add eggs, one at a time, beating well. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded teaspoons on lightly greased baking sheets. Bake at 350 F for 10-12 minutes. Remove to wire racks.

Filling:
3/4 c. shortening
7 oz. jar marshmallow cream
3 c. confectioners sugar
1 to 3 T. milk

Beat ingredients until creamy. Spread on bottom of one cookie and sandwich with another.

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