Ripping off Miss Debbie...

Little Debbie Oatmeal Cream Pies

Yields: 2 dozen cookies

Cookies	¼ tsp Cinnamon
1 Cup of Margarine	1 ½ Cups of Minute Quaker Oats
¾ Cup of Dark Brown Sugar	Filling
½ Cup of Sugar	2 tsp Very Hot Water
1 Tbsp Molasses	¼ tsp Salt
1 tsp Vanilla	2 Cups of Marshmallow Cream
2 Eggs	½ Cup of Shortening
1 ½ Cups of All Purpose Flour	1/3 Cup Powdered Sugar
1 tsp Baking Soda	½ tsp Vanilla
½ tsp Salt

Preheat oven to 350°. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs. In a separate bowl combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients.  Mix in the oats. Drop by tablespoonfuls onto an ungreased baking sheet.  Bake for 10-12 minutes until cookies are just starting to darken around the edges.  They will still appear moist in the center.  Be careful no to overcook—when cooled, the cookies should be soft and chewy.  While the cookies bake, prepare filling.  Use a small bowl to dissolve the salt in 2 teaspoons of very hot water.  Set this aside to cool. Combine marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix well on high speed until fluffy.  Add the cooled salt solution and combine with the mixer. Assemble each cream pie by spreading the filling on one, flat side of a cookie and press another cookie on top to form a sandwich.