Sunday, September 13, 2015

Oatmeal Cream Pies

I've been in quite a rut lately when it comes to cooking. Since i've been pregnant, the only foods that cross my mind are comfort foods from my childhood.  I want my moms spaghetti, beef burgundy, chicken tetrazzini, and not much else.  

Much to my surprise, I finally felt a little cooking energy this weekend.  I've found many recipes I want to try, and one in particular that has been in the back my mind ever since I first tried it last year: Homemade Oatmeal Cream Pies. 

These cookies are such a throwback.  Who didn't love a soft, chewy, oatmeal cream pie when they were little?  But oh, the homemade counterpart is so. much. better.  You won't believe how delicious they are. 

The oatmeal cookies alone are enough to make my heart swoon, but sandwiching them together with a fluffy layer of marshmallow cream filling really takes them to a whole new level. 

I found this recipe in a wonderful cookbook I picked up last time I was in Charleston,  Callie's Biscuits and Southern Traditions.  It's full of elegant and traditional southern recipes and has quickly become one of my favorites. 

Adapted from Callie's Biscuits & Southern Traditions
Ingredients (makes 3 dozen cookies, 18 cream pies):
*10 tbsp. butter, at room temperature
*3/4 c. firmly packed light brown sugar
*1/2 c. white sugar
*2 large eggs, at room temperature
*1 tsp. vanilla
*1+1/2 c. all purpose flour
*1 tsp. baking soda
*1 tsp. ground cinnamon
*1/2 tsp. kosher salt
*3 c. uncooked quick cook oats
*1 c. raisins
*1 c. chocolate chips

Cream Filling (measurements below are for half of the original recipe; half made more than enough for 18 sandwiches)
*1 c. powdered sugar, sifted
*1 stick butter, at room temperature
*8 oz. marshmallow creme (half of a container)
*1/2 tsp. vanilla
*1/4 tsp. ground cinnamon
*pinch of salt

Preheat the oven to 350.  Beat butter, brown sugar, and white sugar together until creamy.  Add in eggs and vanilla and mix well.  In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.  With the mixer on low, slowly add the flour mixture to the butter mixture. 

Add in the oats (you may have to mix by hand if your mixture isn't strong enough), and mix until well combined. Use a spatula to fold in the raisins and chocolate chips. 

Drop batter onto an ungreased cookie sheet by the tablespoonful, 1/2 inch apart (for a flatter cookie, drop directly onto the tray; for a higher cookie like mine pictured, roll into balls and add 4 minutes to baking time).  Bake for 8-10 or until lightly browned.  Allow the cookies to cool briefly on the pan, then set on wire racks to cool completely. 

For the cream filling, combine all ingredients in the mixer and mix until well combined.  Spoon filling onto cooled cookies, top with a second cookie, and gently squeeze together.  Enjoy!