Homemade Oatmeal Crème Pies

Let's get started!

1. Raisin Paste: Place the 1/4 cup raisins in a small heat safe bowl, cover with hot water. Let sit for 10 minutes to soften.
2. Drain the raisins. In a small food processor, blend the raisins until smooth then let cool. 
3. Cookies: In a medium bowl, whisk together the flour, oat flour, baking soda, salt, turmeric and cocoa powder. Set aside. 
4. In a large bowl, with an electric hand mixer, cream the butter and brown sugar until creamy, about 3 minutes. Add the egg, vanilla, molasses and raisin paste until combined. 
5. Add in the dry mixture slowly, and mix until combined. 
6. Cover with food safe plastic wrap and chill in the refrigerator for 3 hours, or overnight. 
7. Preheat your oven to 375°F. On a baking sheet lined with parchment paper, scoop 1 1/2 tablespoons of dough with room to spread. Bake for 8 minutes, and while the cookies are still warm use a large circle cutter to shape them & let cool. 

Time to Decorate!

1. Marshmallow Filling: Wipe the bowl of a stand mixer with vinegar, and with a whisk attachment place the egg white and cream of tartar (do not mix yet). 
2. In a small saucepan, combine the water, sugar and corn syrup and stir to combine. Bring mixture to a boil over medium-high heat & brush down the edges with a wet pastry brush to prevent crystallization. Do not stir. Cook the syrup until it reaches 240°F. 
3. Once the syrup reaches 225°F, start whipping the egg whites in the stand mixer at a low-medium speed. 
4. Once the syrup reaches 240°F, slowly pour the syrup into the side of the mixing bowl while running on low-medium speed, over about 1 minute. Then, turn up the mixer to medium-high speed and whip until thick and fluffy, about 4-6 minutes. Add the vanilla and a pinch of salt, and mix to combine.
5. Flip half your cookies over, and fill with the marshmallow crème, then top with a second cookie.