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Oatmeal Cream Pies


Recently my owner at Pure Barre Mt. Lebanon was kind enough to drop off these Oatmeal Cream Pie Cookies. Melissa shared the recipe with me and I made them today, and just had to share. OMG, they don't disappoint, though I don't think mine turned out quite as delicious as hers! It was a nice project for a crappy day, can we talk about the snow in Pittsburgh? In May?


Oatmeal Cream Pies

Prep: 35 minutes, plus 20 minutes chilling
Cook: 30 minutes
Cool: 30 minutes
Makes 15 sandwich cookies

INGREDIENTS
For the cookies:
  • 1 ¼ cups (2.5 sticks) unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon dark molasses
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 3 cups quick-cooking oats
For the filling:
  • ¾ cup (1.5 sticks) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups powdered sugar
  • 1 tablespoon milk
DIRECTIONS
  1. Preheat the oven to 375℉. Line three large baking sheets with parchment paper
  2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed, add the oat mixture to the creamed butter mixture about ⅓ cup at a time, beating until combined.
  4. Using a 1 ½ tablespoon scoop to portion the dough, place the dough balls about 2 inches apart on the baking sheets (10 cookies per sheet).
  5. Refrigerate the baking sheets for at least 20 minutes.
  6. One sheet at a time, bake the cookies until lightly golden, 10 to 12 minutes. Let the cookies cool on the baking sheet on a wire rack for 30 minutes.
  7. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Beat in the vanilla.
  8. On low speed, slowly beat in the powdered sugar, about ¼ cup at a time. Then beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about 2 minutes.
  9. Set the cookies up in pairs, with the bottom of one of them facing up. Using a small (1-tablespoon) scoop, place filling on the bottom of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.
Enjoy!
QuickEdit
Molly Knorr
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