I’ve decided – for no particular reason – that 2014 is the year of making oatmeal creme pies. I started with this recipe from Cooking Classy, and made a few minor tweaks as a newbie to this realm of cookie sandwiches. I don’t know how they managed to make these in 25 minutes, as it took me 2 hours, but the end result is pretty impressive. And by that I mean that the creme filling made unicorns cry tears of joy. I will never make another frosting again.
In the words of the Birthday Boy & Official Taste-tester, “Seriously, it is so damn good. You nailed it, hun.”
1 3/4 cups + 2 Tbsp all-purpose flour
1 cup quick oats
3 tsp cocoa powder
1 1/2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup butter, softened
1/2 cup shortening (unflavored)
1 1/4 cups granulated sugar
3 TBS molasses
2 large eggs (or egg product)
1 tsp vanilla extract
1/8 tsp almond extract
Marshmallow Buttercream Filling
1/2 cup butter, nearly at room temperature
1/4 cup shortening (unflavored)
1 1/2 cups powdered sugar
7 oz. marshmallow creme
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla and almond extract. Slowly add in dry ingredients and mix until well combined.
2. Scoop dough out about 2 Tbsp at a time and drop on cookie sheet lined with a Silpat or parchment paper. Depending on size, you can fit 6-9 per sheet. Bake in preheated oven 10 – 12 minutes. Cookies should still be soft, not fully set – don’t over bake. My oven runs hot so I pulled them out at 9 minutes, since 11 minutes made a batch of crunchy granola bars.
3. Allow to cool several minutes on baking sheet before transferring to wire rack to cool. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
4. To make the marshmallow buttercream filling:
In the bowl of an electric stand mixer or hand mixer (not an immersion blender, folks), whip butter and shortening on medium-high speed, until pale and fluffy, about 3 – 4 minutes. Add powdered sugar and blend on low-speed until combined, then increase speed to medium-high and whip for 1 minutes. Mix in marshmallow creme and taste. Try not to keel over in drooling bliss.
The cookies are good, but not enough of an improvement over the classic Quaker Oats recipe that I’d say you have to use this recipe. For Take 2, I’m looking at these Oatmeal Buttercream Pies. Any other recipe suggestions?