S'Mores Oatmeal Cream Pies

I know that S'mores day was last week, and it made me realize that I haven't done many s'mores recipes this summer, and that definitely had to change fast.  I've been thinking lately about making oatmeal cream pies, and decided to go for and make them s'mores!  I tried two different graham cracker oatmeal cookie recipes for this. One was a complete and utter flop, which was a total bummer because the flavor was amazing.  The other recipe turned out perfectly!  Even better than I had hoped.  Once I nailed down the cookie part, I just filled them with marshmallow filling (which is so completely amazing!) and hot fudge sauce!  They are soft, chewy, chocolatey marshmallow filled food for your soul.  Original cookie recipe found here.

S'Mores Oatmeal Cream Pies

Graham Cracker Oatmeal Cookies:
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups old fashioned oats
1 1/2 cups all purpose flour
1 1/2 cups graham cracker crumbs (about 12 full sheets)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Marshmallow Filling:
1 (7 ounce) jar marshmallow cream

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

2 teaspoons very hot water

Hot Fudge Sauce (I used a jar of Hershey's hot fudge sauce)

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.  Beat in the eggs, one at a time until incorporated.  Add the oats, flour, graham cracker crumbs, baking soda, salt, and cinnamon, and beat until combined.

Drop tablespoon size scoops of dough onto the prepared baking sheet and use your fingers to flatten the cookies slightly.  Bake for 9 to 10 minutes, or until the tops are set.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.

For the marshmallow filling, beat together the marshmallow cream, shortening, powdered sugar, vanilla and salt until smooth and fluffy.  Add the hot water and beat until blended.  

To assemble the cream pies, spread marshmallow filling on the bottom of half of the cookies, and spread hot fudge on the remaining half.  Gently press one of each together, then repeat with remaining cookies.  Makes about 26 cream pies.

Enjoy!  -Cardamommy