Oatmeal Cream Pies
I learned something while making these cookies. I learned that never again will I make/assemble sandwich cookies while I am hungry and by myself (I had originally typed “alone” but that sounds existential, rather than simply being at home with no one but the dog).
I made the cookies and the frosting a few days ago, but didn’t assemble them immediately. I hadn’t eaten dinner, and I guess I just didn’t realize how hungry I was until my hands were full of the frosting filling and cookies. As a self-proclaimed frosting addict, I should never been near large amounts of fluffy, yummy frosting. Combine that with oatmeal cookies that make the perfect frosting vessel? Especially when I’m all by myself and there’s no one to shame me for my ridiculous frosting eating ways? Not good for business.
Perhaps it just wasn’t smart of me to make these cookies when I did in the first place. Nate was traveling, so it was just me and the dog at home. I figured I could make the cookies and immediately bring them to work and pawn them off on other people. Unfortunately the cookies stuck around longer than I’d intended. Dinners were skipped.
At this point it goes without saying that these cookies are right-darn-tasty. I used a little cookie dough scoop to make all the cookies (roughly) the same size, and then used the scoop again for the frosting. If you use the frosting recipe below, you will have more than enough frosting. I had to scoop the leftovers into the sink and down the garbage disposal so that I wouldn’t be tempted. At least I know myself well enough to know that I can’t be trusted with leftover frosting.
Oatmeal Cream Pies
Adapted from The Pioneer Woman
I added some more spices into the cookies to make them a little more interesting. Also I only had regular oats, so you don’t have to use quick oats. As for the frosting, the main thing is to beat the living daylights out of it. I mean, like, turn the mixer on almost-high and just let it go for like 5 minutes. One of the main benefits of the frosting recipe is that you can make it easily even if you don’t live in the U.S.– all you need is flour, milk, butter and granulated sugar. No American powdered sugar (which isn’t the same as powdered sugar in some other countries) necessary!
2 cups brown sugar
1/2 cup butter, softened
1/4 cup shortening (Crisco)
2 whole eggs
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2-1/2 cups flour
2 cups quick oats
Preheat oven to 350 degrees.
Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.
Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
5 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla
1 cup butter
1 cup granulated sugar
1/4 teaspoon salt
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it’s very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.
Cream the butter, salt and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Scoop a small amount onto cookies, pressing a second cookie on top.