Sunday, January 15, 2012

Homemade Oatmeal Cream Pies

When I was growing up my mom always kept the snack drawer in our kitchen stocked with food for school lunches and after school snacks.  There were fruit snacks, granola bars, chips, and crackers.  And every once in a while she'd throw in a box of Little Debbie Oatmeal Creme Pies.  They never lasted long!  There was something about those chewy oatmeal cookies that made them an extra special treat!

When I came across this recipe to make those delicious cookies at home, it was a no brainer.  Of course I had to make them!  This is a slightly labor intensive recipe, but it's really fun!  These cookies taste so amazingly good that I really hope you make them so you can taste them, too.  They're officially a part of my cookie rotation.





Oatmeal Cream Pies
from cookiesandcups.com


3/4 cup butter
1 1/2 cup white sugar
1/4 cup light brown sugar
1 1/2 Tablespoon molasses
2 eggs
1 tsp salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2 teaspoons baking soda
3 Tablespoons boiling water

1 Tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoon vanilla
1 cup powdered sugar
8 oz. vegetable shortening

For the cookies:
1. Preheat oven to 350 degrees
2. Line baking sheets with parchment paper
3. Cream the butter, sugars, and molasses in mixer
4. Add eggs and mix on medium until combined
5. In a separate bowl, whisk together the salt, flour, and baking powder.  Add to the creamed mixture.
6. Add the cinnamon and oats. Mix well.
7. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter.  Mix well.
8. Drop by rounded tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are golden around the edges.  About 9-10 minutes.  The cookies will look slightly wet in the middle.
Let the cookies cool completely on the baking sheet, and then move to a cooling rack.

For the filling:
1. In a small bowl, mix the gelatin with 1/3 cup cold water.  Let stand about 5 minutes.
2. In a 2-quart saucepan stir together the granulated sugar, corn syrup, and 1/4 cup hot water until blended over medium-high heat.
3. Stirring continually, increase heat to high and bring to a full boil.  Let boil for 30 seconds and then remove from heat.
4. Stir in the gelatin mixture until it dissolves completely.
5. Transfer mixture to a mixer.  Add the vanilla.  With your mixer on medium speed, beat for 20 seconds.  Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.
6.  Reduce the speed to low and gradually add the powdered sugar.
7.  Add the shortening and beat until completely smooth.
8.  Pipe the filling onto one cookie and top with another cookie.  Let the cookies set up for about 20-30 minutes and then enjoy!

3 comments:

  1. Oh Blondie, these look absolutely delicious!!! I really think you should throw some in a box and mail them to your momma :) I'm so proud of your cooking/baking/blogging skills - you just make me smile :-D Love you!!!

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  2. EMILY! I can't believe you made a recipe with MOLASSES in it :) ohhhh the memories that brings back! also, these look absolutely delicious, well done!

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    1. Hahaha!!! I know! The smell definitely brought me back to those memories! I can guarantee that's the first time I've used molasses since High School :)

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