Hi! It’s been forever since I have posted.
Between work, prepping for Thanksgiving, eating way too much food, and more work, I just have been so busy. I HAVE to share these gluten free oatmeal cream pie’s I made for Thanksgiving day dessert. They are seriously so good.
The cookies are soft and chewy, and the cream filling is dreamy and ohhhh so sugary.
I’ve actually made the cookies for the sandwiches a few times before. You can find the recipe here. The recipe makes a LOT of cookies, but if you are bringing them to share, it’s the perfect amount.
I actually made the cookies Wednesday night, stored them in a Tupperware, and made the filling Thanksgiving morning so they would be freshly assembled.
Now hold on to your butts, because this filling is Over.The.Top. I found it on Simply Taralynn’s recipe list and it’s the perfect “glue” to hold the chewy cookies together. Paired with these gluten free cookies, it’s the best way to end a giant Thanksgiving meal.
*In a mixer, combine 2 sticks room temp unsalted butter with one 14 oz container of marshmallow fluff. Then slowly add four cups of powdered sugar, one cup at a time. This makes a lot of filling FYI. I realized that I could really only eat a 1/4 to a half a cookie before going into a sugar coma, so next time I think I will make these into mini cream pies!
I have a lot of photos from the past week to share. Hoping to get those all up later this week.
Hoping that you and your family had a wonderful Thanksgiving holiday! It’s Christmas season now =).