Gluten-Free Oatmeal Cream Pies (Better than Little Debbie!)
MAKE THE COOKIES Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
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Cooking tools:
- Stand mixer
- Hand mixer
- Cooling rack
- Offset spatula
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Measuring spoon
Ingredients
- 1 cup salted butter (softened, 227 grams)
- 1 ½ cups lightly packed light brown sugar (320 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cup gluten-free 1:1 baking flour (180 grams)
- 3 cups gluten-free quick oats (300 grams)
- ¾ cup salted butter (170 grams, softened)
- 1 ½ cups powdered sugar (170 grams)
- 1 7-ounce jar marshmallow fluff/creme
- 1 to 2 tablespoons heavy cream
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