Oatmeal Cream Pies
Oatmeal Cream Pies - soft, chewy oatmeal cookies with hints of cinnamon, molasses and coconut, with a sweet marshmallow cream filling.
Ingredients
For the Cookies:
- 2 cups Old Fashioned rolled oats
- 2 1/4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Filling:
- 6 tablespoons unsalted butter room temperature
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- dash salt
- 1 1/2 cups marshmallow fluff
Instructions
To prepare the cookies:
- Preheat oven to 350 degrees. Prepare 2 baking sheets lined with parchment paper.
- Add the rolled oats to a food processor and pulse 10 times. Don't over process because you need a variety of textures. In a large mixing bowl, combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine. Set aside.
- In the bowl of a stand mixer, beat the butter on medium-high for about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears. Add the molasses, vanilla and coconut extracts and mix on low until incorporated.
- Add about 1/3 of the oat and flour mixture to the creamed sugar and eggs. Mix on low just until blended. Continue adding the flour mixture until it is fully incorporated.
- Using a 2-tablespoon size cookie scoop (scant - not heaping), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. You should be able to bake about 6-8 cookies on each pan. Bake for 10 to 12 minutes or until the bottoms just begin to brown. The middle may look a little unbaked, but not wet. Remove the pan from the oven and allow the cookies to rest for 5 minutes before removing to a rack to cool completely.
- Repeat with the remaining cookie dough until all are baked. Match up similar sized cookies to create a sandwich. You should have a total of 32 cookies or 16 sandwiches.
- In a medium mixing bowl combine the butter and powdered sugar and beat with an electric mixer until fluffy.
- Add the vanilla and salt and beat until blended. Add the marshmallow fluff and blend on medium-low until incorporated, about 2 minutes. Spread the filling on the bottom of half the cookies. Top with another cookie and press gently to spread and seal.
To prepare the filling:
- In a medium mixing bowl combine the butter and powdered sugar and beat with an electric mixer until fluffy.
- Add the vanilla and salt and beat until blended. Add the marshmallow fluff and blend on medium-low until incorporated, about 2 minutes. Spread the filling on the bottom of half the cookies. Top with another cookie and press gently to spread and seal.
Read more..