Thursday, May 30, 2013

Oatmeal Cream Pies

Once in awhile you come across a recipe that really blows you away.  This is one of those recipes.

It's one of those things you just can't keep all to yourself for fear of bad karma.  Yes, it's that good.  If you like Oatmeal Cream Pies.  I happen to love them.  Especially on a rainy day, which is mostly what we had all Memorial Day weekend here in Boston.  There is always a silver lining to bad weather though - it's the perfect time to bake something.  And so I did.

This recipe is easy and comes together faster than you think.  So fast that everyone in my house took a nap after a serious morning of touristy activity and by the time they woke up, these were completely finished and ready to be devoured.  When you first read the recipe it might look to be a bit tedious but really, it was a snap.  If you haven't noticed yet, I don't like working too hard for my food.

Now, let's get started!  I'm starving.

Basic cookie dough method here, nothing too crazy.  Butter and sugar go in the bowl.

Beat until it's nice and creamy and add your eggs, vanilla, and molasses. 

Now sift all your dry ingredients except your oats.  Beat this on low until totally incorporated.

This is what the dough should look like.  Try not to taste it, I dare you.  And we haven't even added the oats yet!

Toss in your oats and stir until just combined.

And there's your dough. These are going to be so good.  Just wait.

I like to use a cookie scoop for these.  You want to make sure you get evenly sized cookies for a few reasons - even baking time but also size.  If you use a scoop you'll get perfectly sized cream pies every time. 

Make sure they have enough room to hang out on the cookie sheet.  These don't spread a lot but I try not to crowd the cookie sheet.

As these start to bake, prepare yourself for having the best smelling house on the block.  Here's what they look like out of the oven.  Mine took about 9 minutes so don't go too far while these are baking. 

Now about the filling... salt water and marshmallow cream?  Just go with it.  I hesitated too and then I thought about the giant paragraph of ingredients on a box of oatmeal cream pies and realized, OK - if I can eat that and it's good, I'm willing to try this.  Sometimes you just have to take comfort in ingredients you can pronounce and have an open mind. 

Dissolve your salt in 2 teaspoons of warm water.  It will cool off pretty quickly.  Once it's room temperature, throw all the frosting ingredients in your bowl and whip it up.

Oh, the magic of marshmallow cream.  The filling really is surprising.  It's good on it's own but in combination with the oatmeal cookies it's just perfect.  Now don't be alarmed at the amount of filling.  You will have enough for your pies, I promise. Speaking of, let's get to frosting those puppies.

I used a tablespoon of filling for each cream pie which gave me the perfect filling to cookie ratio.  These things are important.

 I think that's about perfect.  

If you happen to have leftovers, store these in an airtight container.  They will stay soft and flavorful.  These are certain to give that girl on the box a run for her money.

Oatmeal Cream Pies
Recipe from Baked Perfection

1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 cups quick oats

Cream Filling:
2 teaspoons hot water
1/8 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup vegetable shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350. Combine flour, salt, baking soda, and cinnamon in a bowl.  In large mixing bowl, cream butter and sugars. Add in eggs, vanilla, and molasses and beat until fully incorporated and smooth.  Add the flour mixture to the creamed mixture and beat until just blended. Mix in the oats with a wooden spoon.  Drop dough using a cookie scoop onto ungreased cookie sheets with plenty of space in between.  Bake for 10-12 minutes, or until just starting to brown around the edges.  Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.  Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes).  Add the cooled salt water and mix well.  Spread filling on flat side of one cookie, press another cookie on top.

No comments:

Post a Comment