Oatmeal Cream Pies
Cookie ½ cup (1 stick) butter, softened ½ cup peanut butter ½ cup white sugar ½ cup brown sugar, packed 1 egg 1 teaspoon vanilla ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ¾ cup all purpose flour 1 cup oats Cream Filling 2 teaspoons hot water ¼ teaspoon salt 1 (7-ounce) jar marshmallow crème ½ cup shortening 1/3 cup confectioners sugar

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Cookie
In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in white sugar and brown sugar until fluffy. Beat in egg, vanilla, baking soda, salt and baking powder. Stir in flour and oats until just combined. Using a small disher, drop onto prepared baking sheet, 2-inches apart. Flatten with damp hand. Bake at 350° F for 8 to 10 minutes, or until the edges are light brown and the centers are set. Cool on baking sheet for 1 minute. Transfer to a wire rack; let cool. (Can be made in advance up to this point and stored in the freezer.)

Cream Filling
In a medium bowl, combine the hot water and salt. Stir until salt dissolves. Add marshmallow crème, shortening, and confectioners sugar. Beat with an electric mixer on medium speed until combined.

Spread marshmallow mixture on flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down.

Store in an airtight container for up to 3 days, or freeze unfilled cookies for up to 3 months. Thaw cookies, if frozen; fill as directed. Yield: 13 cookies.