“Mini” Oatmeal Cream Pies*

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These have been on my list of things to make for a while now. There’s no particular reason why. No fond memories of Little Debbie or grandma or elementary school bake sales. I just felt like making them. After a little Googling, I came across this recipe from My Baking Addiction (it was the first result—that’s some strong SEO) and gave it a try.

The recipe is pretty basic and easy to follow. The hardest part is waiting for the things to cool before assembling them. It’s also worth noting that the original recipe will leave you with huge effin’ cookies. We’re a nation of fatties and all, but no need to embrace heart disease so readily. I made the cookies half size and they’re still enough to make my younger self one happy fat kid.

INGREDIENTS

Cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick or old fashioned oatmeal
  • 1 cup unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Filling

  • 3/4 cup (1 1/2 sticks)cup unsalted butter, softened
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or half and half

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DIRECTIONS

Cookies

  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper. If you can, use two of the same baking sheets…helps make sure your cookies all bake (and therefore look) the same.
  2. In large mixing bowl, mix together flour, baking soda, cinnamon, salt, and oatmeal.
  3. In the bowl of a stand-up mixer (or large bowl with a hand mixer), cream together butter and sugars until light and fluffy. About 3 minutes.
  4. Add eggs, one at a time, and mix until throughly combined.
  5. Add vanilla and mix until fully incorporated.
  6. Add the flour mixture and mix until just combined.
  7. Roll balls about 1 and 1/2″ in diameter and arrange onto prepared baking sheets (roughly 2″) apart. Try to make ’em as uniform as possible. Give ’em a gentle, lovin’ smush before placing them in the oven.
  8. Bake for 10 – 12 minutes until cookies just begin to brown.
  9. Remove from oven and allow to completely cool.

Filling

  1. Using a hand mixer, beat the butter on medium until it’s light in both color and texture.
  2. Turn the speed down to low and slowly add your sifted confectioner’s sugar.
  3. Turn speed back up to medium and add vanilla extract and milk until thoroughly combined. If it’s a little too firm, add a little more cream (like a teaspoon) and work from there.

Assembly

  1. Make sure your cookies have cooled completely before starting this. Not sure? Go watch watch the latest episode in your current Netflix binge.
  2. Spoon (or pipe) cream on flat side of half the cookies. If you don’t have  piping bag—and really, why should you?—simply fill a sandwich bag and snip off the end with a pair of scissors.
  3. Gently place the remaining cookies on top and lightly press (makes about 12 – 14 sandwich cookies).

*For those with their minds in the gutter:

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