Oatmeal Cream Pies

Oatmeal Cream Pies

What is with my unable-to-bake-without-trauma baking life?!

These oatmeal cookies were originally supposed to come to you much earlier in this journey, but they failed. Utterly.

Flat as pancakes, stuck to the pan, and kind gluey.

I’m telling you, I struggle.

However, I will say that it taught me that I need to accommodate for altitude.

So that’s a win.

Yes, those are my daughter’s toes. The #authormomlife is real.

Picture it: Spring has come. My windows are open. It’s a breezy Sunday, 55 degrees out, and my wild child is frolicking in our backyard forest.

WP attempts to help me with her busy, grabby hands and two adorable teeth in a gummy smile. Hints of summer and sunshine linger on the air.

This time, armed with right knowledge, the cookies come out less like wallpaper and more like cookies.

My cookies aren’t pillowy, but they were chewy.

They tasted great, LM approved, and it was a beautiful Sunday win.

Trust me. SO worth it.

Here’s how you make them for yourself:

You’ll need:

—FOR THE PIES—

1 cup of salted butter
1 cup of white sugar
1/2 cup of packed brown sugar
3 tablespoons of dark molasses
1 large egg
3 teaspoons of pure vanilla extract
1 2/3 cups of all-purpose flour
2 teaspoons of cinnamon
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/8 teaspoon of baking powder
1/4 teaspoon of nutmeg
1 1/2 cups of quick rolled oats

—FOR THE VANILLA CREAM ICING—

3/4 cup of softened, salted butter
3-4 cups of powdered sugar
3 teaspoons of pure vanilla extract
3-4 tablespoons of whipping cream or heavy cream

DIRECTIONS:

—FOR THE PIES—

Preheat the oven to 350°F.

Line two baking sheets with parchment paper. In a large bowl, add the butter, white sugar, and brown sugar. Cream them with an electric mixer until the mixture is light and fluffy.

Mix in the egg, vanilla extract, and molasses until they are just combined and blended.

With the exception of the oats, add all of the dry ingredients into a separate bowl. Stir the batter until they are well incorporated.

Add the dry ingredients to the wet and mix them with an electric beater. You may need to use your hands if it’s too thick. Add the oats and blend them into the mixture with a spatula or wooden spoon.

Scoop the dough into small balls the size of golf balls. Place the balls onto the prepared baking sheets. Press them down with the palm of your hand until they are more flat than round.

Bake them for 9 minutes. Let them cool completely on the baking sheets before moving them to the wire rack.

Match up the cookies into pairs of similar shapes and sizes. With a generous amount of icing, ice the bottom of one cookie and then attach its pair to it. The bottoms of both cookies will touch the icing.

—FOR THE VANILLA CREAM ICING—

Whip the butter in a large bowl. Add the rest of the ingredients until they are well combined and fluffy. Add more powdered sugar or cream as needed.

If you want to test other recipes out for yourself from The Health and Happiness Society Cookbook, grab your copy right here.

Or get your free copy of my first book in the Health and Happiness Society Series here!

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