Craving a childhood dessert? Say no more than "oatmeal cream pies". If you've never had the homemade kind, then prepare to kiss your sweet debbie-cakes goodbye.
I'm cooking and baking my way through Magnolia Table Volume 2 and loving every recipe. I love pushing myself to try new things I haven't made before. Every time I begin, it's a little nerve wracking, but I slowly build my confidence each time.
That's what my hope is for you too! Don't worry too much about making things perfect. Just celebrate the small win of finishing a recipe. For example, I didn't have a cookie scoop to measure out the dough perfectly and I eye-balled 1 1/2 tablespoons. I also only had one cookie sheet so I put too many cookies on one sheet thinking it would be okay.
The cookies ended up being gigantic and cooked together, but I carefully separated them and my family ended up splitting 1 cookie between 2 people. I, of course, didn't set out with the intention to make them this big, but that's what happened and I just rolled with it.
But, guess what? They still tasted delicious and I had fun. That's really all that matters, isn't it?
Oatmeal Cream Pies from Magnolia Table Volume 2
Ingredients:
Cookies
2 1/2 sticks of unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon dark molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3 cups quick-cooking oats
Icing
1 1/2 sticks unsalted butter, at room temperature
1 teaspoon of vanilla extract
2 1/2 cups powdered sugar
1 tablespoon milk
Instructions:
Preheat the oven to 375 degrees Fahrenheit. Line three large baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth, scraping down the sides needed.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed, add the oat mixture to the creamed butter mixture about 1/3 cup at a time, beating until combined.
Using a 1 1/2 tablespoon, scoop to portion the dough, place the dough balls about 2 inches apart on the baking sheets (10 cookies per sheet).
Refrigerate the baking sheets for at least 20 minutes.
One sheet at a time, bake the cookies until lightly golden, 10 to 12 minutes. Let the cookies cool on the baking sheet on a wire rack for 30 minutes.
In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Beat in the vanilla
On low speed, slowly beat in the powdered sugar, about 1/4 cup at a time. Then beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about 2 minutes.
Set the cookies in pairs, with the bottom of one of them facing up. Using a small (1 tablespoon) scoop, place filling on the bottom of the upside down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.
Makes 15 sandwich cookies
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