Tuesday, January 10, 2012

Oatmeal Cream Pies

I'm not going to go on and on about how behind I am on posting, but I'll just share with you that my friend Nicole and I made these little pies of goodness sometime in October- I think. They are meant to be just like Little Debbie's Oatmeal Cream Pies- only better. They are WAY better + no chemicals = a win, right? The cookie is soft & chewy and the filling is light & fluffy- its much lighter than a butter cream, which I usually prefer.

We added chocolate chips to half the batter, but I think I prefer the simple pies without them.

P. S. Check out my little helpers (Gavin & Noodle). Aren't they cute?

Oatmeal Cream Pies
Recipe from BackToTheCuttingBoard.com
Makes about 1 1/2 dozen pies
  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 TSP molasses
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cups flour (1 1/2 cups if using silpat instead of parchment)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/8 tsp cinnamon
  • 1 1/2 cups quick oats
Cream Filling
  • 2 tsp very hot water
  • 1/4 tsp salt
  • 1 7oz. jar marshmallow cream
  • 1/2 cup shortening (I used butter flavored)- do not substitute butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla

Combine flour, salt, baking soda & cinnamon in a bowl & set aside.

In a large mixing bowl, cream butter & sugars. Add eggs one egg at a time. Add molasses and vanilla. Slowly add flour mixture into wet mixture until just blended. 

Remove bowl from mixing stand and stir in oats with a wooden spoon.

Preheat oven to 350. Drop by tablespoon size scoops onto parchment-lined baking sheet- don't make any larger because they will spread.  Bake 10-12 minutes or just until the edges are browned. They will still look moist, but don't overcook! Let sit on cookie sheet for 5 minutes to firm up before transferring to wire rack to cool completely. While the cookies are baking/cooling, prepare the filling.

Dissolve salt in hot water in small bowl & allow to cool. Combine remaining ingredients in mixer bowl & beat on high until fluffy (3-4 minutes). Add cooled salt water and mix well. 

Spread filling on bottom of a cookie & top with another cookie. In an effort to be less messy, I piped the filling on with an icing bag. Love!


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