1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 Tbsp. molasses
1 tsp. vanilla
2 eggs
1 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/8 tsp. cinnamon
1 1/2 cups 1- min. Quaker Oats

In a large bowl, creme together margarine, sugar, brown sugar, molasses, vanilla and eggs. In a separate bowl, combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients. Mix in the oats. Use a Tbsp. to drop dough onto an ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until cookies are just starting to darken around the edges. They will still appear to be moist in the center. Be careful not to overcook. When cooled, the cookies should be soft and chewy. While the cookies bake, prepare the filling.

2 tsp. very hot water
1/4 tsp. salt
2 cups marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp. vanilla

Use a small bowl to dissolve the salt in 2 tsp. very hot water. Set this aside to cool. 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. Assemble each creme pie by spreading the filling over the flat side of one cookie and pressing another cookie on top to form a sandwich.

Makes 2 dozen creme pies.