Oatmeal Creme Pie Cookies

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Ahhhh Cookie Exchanges. Both fun and awesome, and terrifying and horrible at the same time. You want me to bake how many dozens of cookies? I have the same problem every year. I want to bake something amazing and new and that everyone loves – and then I get into it and wonder “why the heck did I pick this recipe?!” or “why did I agree to bake 15 dozen cookies again?!”

This time around, 2 of us agreed to bake together – knowing we would get each other through it and that we would avoid cooking until 3am again. This recipe was Tanya’s selection – why did we choose a sandwich cookie? OMG.  The source was Chef in Training. She had an error in the recipe AND did not say how many dozen this recipe made. Oh sure, only a few challenges. She didn’t respond to my cry for help. Internet research had to happen to rescue this mess.  She got the recipe from someone else (sorry whoever you are).

So this is MY version – altered based on quick thinking and needed to make changes to make this recipe even work. The results – awesome soft oatmeal cookies with the right amount of filling. The only thing it is really missing? Some fresh grated nutmeg in the cookie – I’ll try them again and add it.

Chef’s Note: Do NOT try to more than Triple this recipe. It won’t fit in your mixer anyway. No more than really double at a time. You can easily do 4 to 6 recipes of the filling in the mixer at once, depending on the size.

Yields 2 dozen sandwich cookies

Ingredients:
1 Cup butter, unsalted softened
3/4 Cups sugar, light brown, packed
1/2 Cup sugar, white
1 Tbls molasses
1 tsp extract, vanilla
2 Each egg, whole
2 Cups flour, all-purpose
1/2 tsp salt, table
1 tsp baking soda
2 Cups oats, old-fashioned

Filling:
3 Tbls butter, unsalted softened
1/4 Cup marshmallows, cream
1/2 tsp extract, vanilla
2 Tbls milk, skim
1 1/2 Cup sugar, powdered

Tools Needed:
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Parchment Paper Sheets – 12 × 16½
OXO Good Grips Medium Cookie Scoop

Directions:
Preheat oven to 350 degrees.

Grease cookie sheet and set aside.

Cream butter, sugar and molasses in a large mixing bowl. Add vanilla and eggs and beat again. Add flour, salt, baking soda and oats and mix until well combined. Don’t over beat.

Drop tablespoon spoonfuls of cookie dough onto prepared cookie sheet.

Bake 10 to 12 minutes at 350 degrees.

While cookies are cooling, make frosting.

Creme Frosting Filling:
Cream butter and marshmallow creme together in a large mixing bowl.

Add vanilla, milk and powdered sugar and beat until smooth. Add more milk and/or powdered sugar as needed until desired frosting filling consistency is achieved.

Once cookies are cooled, frost the bottom half of one cook and top it with the bottom half of another to make a creme pies. Repeat with all cookies.

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