The last time I made oatmeal cream pies, I didn’t do the proper research. I just went ahead willy-nilly thinking I could recreate the glorious marshmallow fluff and soft cookie found individually sealed in your friendly neighborhood grocery store.
Well, I was wrong. It wasn’t the first time and it won’t be the last.
Yes, you can take the above sentence to print.
Anyway, I was miffed enough about the quality of the pies that I decided to make another batch with a completely different recipe. That and my cravings were not quelled, but only intensified after tasting the below par cookies.
AND…this is how they turned out. Blackened and foldy and weird. But! They looked more similar to the real thing! I had a feeling it was something I did, so in an attempt to correct the problems, I may have over-corrected just a little bit. I decreased the oven temperature, added more flour to the cookie batter, made them smaller and then watched the oven like a hawk to check if the cookies were burning. I probably cooked them for half the recommended time (story of my life).
The second batch is there on the right. They flattened less, but they weren’t quite brown enough. The filling, on the other hand, was absolutely sensational, and it’s pretty much foolproof. You can’t go wrong with marshmallow. I can’t go wrong with marshmallow. Marshmallow. What a weird word.
Once, I spelled the word ‘weird’ wrong and got called on it. It was almost more embarrassing than when I figured out that I had been spelling ’embarrassing’ wrong for years. Anyway.
I would be anxious to make these again, except that I basically addicted myself to them in about two minutes and my life was never the same again. They’re dangerous.
Your nut for fluff,
Lauren
Oatmeal Cream Pies
Adapted from The Amish Cook’s Baking Book and Food.com
For the pies:
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups packed brown sugar
2 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2 teaspoons baking soda
3 tablespoons boiling water
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups packed brown sugar
2 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2 teaspoons baking soda
3 tablespoons boiling water
For the good part cream filling:
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).
Cream the butter, sugar, and eggs in a large bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.
Drop by the tablespoon (I did 2 tablespoons and they were a bit too big) onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.
For the filling, dissolve the salt in the hot water in a small bowl. Allow to cool. In another bowl, combine the marshmallow cream, shortening, powdered sugar and vanilla and beat on high until fluffy. Add the cooled salt water and mix well.
Spread the filling on the flat side of one cookie and press a second cookie on top.
piping dreams 