| 1. Preheat oven to 350º F.
2. In a large bowl, cream together margarine, sugars, molasses,
vanilla and eggs.
3. In a separate bowl combine the flour, salt, baking soda and
cinnamon.
4. Combine the dry ingredients with the wet ingredients. Mix
in the oats.
5. Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake for 10-12 minutes, or until cookies are just starting to
darken around the edges. They will still appear moist in the
center. Be careful not to overcook -- when cooled, the cookies
should be soft and chewy.
6. While the cookies bake, prepare the filling. Use a small bowl
to dissolve the salt in 2 teaspoons of very hot water. Set this
solution aside to cool.
7. Combine the marshmallow creme, shortening, powdered sugar,
and vanilla in a medium bowl and mix well with an electric mixer
on high speed until fluffy. Add the cooled salt solution to the
filling mixture and combine with the mixer.
8. Assemble each creme pie by spreading the filling over one
side of a cookie (the flat side) and press another cookie on
top, making a sandwich. Repeat for the remaining cookies and
filling.
Makes 2 dozen creme pies
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