Oatmeal cream pies
(makes 9 pies, 18 total cookies)
These are incredibly delicious and a bit heartier than what you buy at the store. While you can substitute out the cookies for any oatmeal cookie recipe and you can replace the filling with fluff if you prefer, I recommend giving it a go as listed here, but I love them and get nothing but rave reviews on them. Once you get the hang of it, you can add additional flavoring to the filling if you want. I’ve had good luck with adding powdered ginger. 🙂
Cookies (I recommend doubling it)
1 cup (5 oz) all purpose flour
¾ tsp salt
½ tsp baking soda
4 tbsp unsalted butter
¼ tsp ground cinnamon
¾ cup (5 ¼ oz) dark brown sugar
½ cup (3 ½ oz) granulated sugar
½ cup vegetable oil
1 large egg plus 1 large yolk
1 tsp vanilla extract
3 cups (9 oz) old-fashioned rolled oats
Filling (should be enough for double recipe of cookies above)
5 tbsp all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup unsalted butter
1 cup granulated sugar
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in a medium bowl; set aside.
- Melt butter in an 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of the pan with heat-resistant spatula, until milk solids are dark golden brown and butter has a nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping the skillet with spatula. Stir in cinnamon.
- Add brown sugar, granulated sugar, and oil to bowl with butter whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and stir until evenly distributed (mixture will be stiff).
- Divide dough into 18 portions, each about 3 tbsp (or smaller if you want smaller cookies). Arrange dough balls 2 inches apart on prepared sheets. Using a damp hand (to prevent sticking), press each ball into 2 ½ inch disk.
- Bake until cookie edges are set and lightly browned and centers are still soft, but not wet, 8-10 minutes, rotating the sheet halfway through baking (if you remember). Let cool on sheet for 5 minutes, then transfer to wire rack to cool.
- For filling, in a small saucepan, whisk flour and milk over medium low heat, stirring constantly (it will clump up if you do not stir constantly), until very thick. Remove from heat and let cool completely. Once cool, stir in vanilla.
- Cream butter and sugar together in mixer until light and fluffy. Add the completely cooled milk/vanilla mixture and beat until smooth and fluffy (like whipped cream). This will take a long time and you will be certain you’ve done something wrong. Have faith, it will come together and be delicious.
- Scoop a small amount onto a cookie and put another cookie on top.