Scratch-made Oatmeal Cream Pies better than boxed ones
I’ve been pretty slackish about making dinner lately, but this was one of those things that got me over it, albeit briefly, since one cannot live on sugary desserts forever.
It could’ve been the out-of-nowhere snowstorm that gave us a snowy night where I dreamed of being tucked in with a good movie and some dreamy oatmeal pies. I thought we were well past this kind of weather, but since nature put on a show I didn’t expect, I pulled out this new recipe for an evening such as this.
There are those who save a bottle of wine for a rainy day or a great book for when a long airplane ride promises to be more boring than usual, but I save recipes for snowy evenings that scare us all into staying indoors.
Somehow, the blowing winds seem a bit more tame when I look out the window as I munch on this treat. And so, for no reason other than an inherent fascination with great food and weather so dim it guarantees a night bundled up by the fire or television streaming my all-time favorite movies, I turned my attention this week to desserts I must have in my life, especially if I can’t have a home by the beach every day.
These cream pies are decadent and fulfill a childhood memory of mine — Little Debbie snack cakes. I remember having them on occasion. Had I known about this delicious recipe, I would’ve begged my mother to try her hand at a scratch version. What matters is that you don’t deny yourself these. They could actually be the prom queen of the cookie jar, they’re just that beautiful.
OATMEAL CREAM PIES
1 cup light brown sugar
1 cup butter melted
1/3 cup molasses
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup butter
1 cup powdered sugar
1 tablespoon cream
1 teaspoon vanilla
1 cup marshmallow fluff
Heat the oven to 350°.
In a bowl, mix the butter and sugar. Add the vanilla, molasses and eggs. Mix well. Mix in the flour, soda, salt and cinnamon. Add the oats and combine.
Using an ice creamscoop, scoop out cookies on a cookie sheet lined with parchment paper. Bake 7-9 minutes. Allow to cool.
FILLING: Beat with a mixer in a bowl the butter, sugar, cream, vanilla and fluff until well combined. Spoon the filling onto the cookie and sandwich with another cookie.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.