My version of Oatmeal Creme Pies combines the cozy flavors of apple, ginger, and cinnamon with chewy rolled oats and marshmallowy vanilla creme. The filling has a s’mores-like gooeyness perfect for sandwiching into Homemade Oatmeal Creme Pies (the only thing that’s missing is a cellophane bag). Whether you start a week or an hour in advance, make the filling first so you can assemble the cookies as soon as they’ve cooled.
Temperature Note: Most marshmallow mishaps are temperature related. The filling will be thick and rubbery if cooked to above 250°F, soft and runny if not cooled to 212°F, or impossibly thick if the syrup drops below 205°F as it cooks. Avoid these problems with an accurate digital thermometer, which should register 212°F in a pot of boiling water.
Recipe reprinted from BraveTart: Iconic American Desserts. Copyright © by Stella Parks. Reprinted with Permission of W.W. Norton & Company, Inc. All rights reserved.