Monday, February 4, 2013

Oatmeal Cream Pies

I was so happy with the way these turned out - just the cutest and tastiest little treats!  The secret is to use a small cookie scoop to get all of your cookies the same shape.  You might want to also think about doubling or doing another 1/2 of the recipe for the icing or filling.  I didn't have enough to turn all the cookies into the little sandwich cookies (not that it was a problem - the cookies were great on their own).

See how nice and perfect they turned out?  That's from using a small cookie scoop (that you can get just about anywhere that sells cooking and baking utensils).

And I would absolutely make this recipe again if I'm just in the mood for oatmeal raisin cookies.  They are moist and chewy.  And the recipe for the filling is a great go-to, incredibly simple recipe to use for cupcakes as well.    

Are they not just darling?  They will keep for up to 5 days refrigerated in an airtight container (if they don't all get eaten before that!).     

Oatmeal Cream Pies

1 1/2 cups flour 
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups rolled oats (not quick-cooking)
1/2 cup raisins
8 oz cream cheese, room temperature
6 tablespoons confectioner's sugar

Preheat oven to 350 degrees.  In a large bowl, whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.  In a large bowl of a stand mixer (or using an electric mixer) beat butter and the sugars until light and fluffy, a couple of minutes.  Add vanilla, beat until combined.  Add eggs, one at a time.  

With mixer on low, add flour mixture and beat until combined.  Stir in the oats and raisins by hand.  Using a small cookie scoop, drop dough onto a baking sheet.  Bake until cookies are just set at edges and slightly soft in the middle, about 11 minutes, rotating halfway through.  Let cookies cool 5 minutes, then transfer to wire racks and cool completely.  

Make the filling:  In a medium bowl, using an electric mixer, beat cream cheese and confectioner's sugar until light, about 2 minutes.  Spread filling on flat side of half of the cookies and sandwich with remaining cookies. 

(Source:  Adapted from Martha Stewart's Everyday Food)

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