Monday, November 19, 2007

Oatmeal Cream Pies


My weekend baking was originally going to take the form of the pumpkin sandwich cookies from the November issue of Martha Stewart Living. However I've been baking with pumpkin a lot recently, and Joe had a rough week and I wanted to make something I knew he would love. Back when we first started dating (over 10 years ago!) the first thing I ever baked for him were the Vanishing Oatmeal Raisin Cookies from Quaker Oats - and those still rank as one of his favorite baked goods. So I decided to change my plans and make the oatmeal raisin cookies instead, but also make some in the spirit of the planned sandwich cookies. I made half of the cookies with raisins and the other half without. Then I made the filling from the Martha Stewart recipe and used it to make sandwiches with the plain oatmeal cookies - I left the raisin ones as is. These were pretty good, but I wasn't crazy about the cream cheese taste - I was going more for a Little Debbie Oatmeal Meal Cream Pie taste. I would make these again but with a different filling - and make them smaller. I tend to go a little nuts and make giant cookies! But as for the Vanishing Oatmeal Cookie recipe - you can't go wrong there!

Oatmeal Cream Pies

Cookies:
1/2pound (2 sticks) margarine or butter, softened
1cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Filling:
2/3 cup cream cheese
1/4 cup heavy cream
1/4 cup powdered sugar

Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

While cookies bake, beat cream cheese, heavy cream and powdered sugar until fluffy and spreadable. Spread on flat side of cooled cookies and press together t0 make sandwiches.

4 comments:

Katie said...

Oh my goodness those look AMAZING!

Sarah said...

Hi:) Found your blog off the Nest and I wanted to suggest a different filling, since you didn't like the cream cheese taste of this one. I made homemade oreos a while back and the filling may be more of that Little Debbie taste you're looking for - here's the recipe.

1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

totally fattening but very, very good:)

Robin said...

I just want to say I love your blog. I came upon it while searching through all of the amazing blogs on this site. I just tried these and they were fantastic. I used a different filling recipe that I thought you may like:

Filling:
1/2 stick of butter
3/4 cup confectioner's sugar
1 jar (7.5oz) of marshmallow Fluff
1 teaspoon vanilla extract

I beat all of these together on low speed with a hand mixer until well combined. After frosting the cookies I stored them in the fridge to let the cream filling "set" for a little bit. I was really happy with the results.

Thanks again for this great blog!

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