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Sunday, July 18, 2010

Oatmeal Cream Pies

You know those little oatmeal cream pies you get at the grocery store? Made by Little Debbie or some other snack cake peddling hussy? Flat like they've been sat on and getting smaller and smaller every year? THESE-ARE-NOT-THOSE-PIES!!! These are the best oatmeal cream pies you've ever put to your lips. Your kids will thank you for replacing those fake @$$ cream pies with lease luscious gifts from heaven in their lunch box! I initially saw the recipe in The Amish Cook's Baking Book, but I didn't like their filling recipe. I remembered the most popular filling I've seen for whoopie pies has been a marshmallow fluff/Crisco mash-up. Not having any marshmallow fluff on hand, I made my own! Mixed in a little vegetable shortening (which you can't even taste! no greasy film on the roof of your mouth!) and TADA!The filling sets up to be very marshmallowy. Waaayyy better than storebought marshmallow cream. The cookies are somewhat soft at first, and thanks to the brown sugar in them, they get even softer as they sit out. I can say with no doubt in my mind, I'll still be making these when I'm 72!!Oatmeal Cream Pies (from “The Amish Cook’s Baking Book”)
Makes about 24 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

Filling (adapted from “The All-American Dessert Book”)
1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces vegetable shortening

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) 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, in a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes. In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
Transfer the mixture to a large bowl. Add the vanilla. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth. The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

30 comments:

Natalie... said...

ohhh these look so good!! i love the moving animation picture of it too hehe!!

Tricia said...

You have no idea, what you just did to me!!! ;) I LOVE oatmeal cream pies. Like, can-eat-a-whole-box-on-my-way-home-from-the-grocery-store, kind of like them. I will most certainly, be trying this!!!

Tricia said...
This comment has been removed by the author.
Suzanne Rhodes McKelvie said...

I love these. When I was in beauty college back in 1977 they were sold in vending machines at the school. I bought one every day. They were really good back then and I could never find them after I graduated. THANK YOU! for this recipe. They look perfect. I can't wait to whip some up!!!! Oh boy! Oh boy! Oh boy! ♥♥♥

Ingrid said...

Just unitl you're 72 not 73? :)

I'm pretty certain this is going to be one of those things that I didn't like growing up but will love homemade!
~ingrid

Bianca said...

These look amazing! Can't wait to try some.

Bianca said...

How many did the recipe make?

Avanika [YumsiliciousBakes] said...

These look so good. Love that little flash on top. Can I substitute the shortening?

Eliana said...

Hmmmm - these look perfect Cassie. I'd be dangerous in front of these.

CaSaundraLeigh said...

Oh goodness! These look amazing. I gave up on the sad Little Debbie ones long ago...so these are a perfect substitute!

CaSaundraLeigh said...

Oh goodness! These look amazing. I gave up on the sad Little Debbie ones long ago...so these are a perfect substitute!

Cakefortwo said...

wow, haha. this must be national craving-me-some-oatmeal-pies week o.O this is the third blog today (posted at different days/years of course...) i've come across featuring oatmeal pies. ironically? i just made some yesterday on a whim o.o

The oatmeal gods! THEY SPEAK TO ME! *nom nom nom*

Gorgeous photos <3

Xiaolu @ 6 Bittersweets said...

Good for you for making your own filling! I hate to admit, but I have fond childhood memories of those Little Debbie ones (though nothing else by them) so your improved version would probably blow my mind. Sweet.

J. said...

Wow, I've never tried anything like this, but these look amazing!

Danger Kitten said...

Oooh...I love oatmeal cream pies! Will have to try these REAL ones!

CookiePie said...

Oh YUM -- those look fabulous!!!!

slightlyawkward said...

The phrase "snack cake peddling hussy" made me crack up. :P
These look awesome and way better than the store-bought kind!

Erin said...

Your cookies look so darn delish! Your version of the filling sounds so much better than the store bought. Can't wait to try them!

www.makingmemorieswithyourkids.blogspot.com

Fashion Meets Food said...

wow those turned out absolutely amazing!

xo

Jen said...

I am so making these this weekend!! They look heavenly!!

Nirmala said...

Oatmeal pies. Now I know how to make the filling. And the cake above looks great too. Congrats on building!!

One Crazy Mama said...

Thanks for stopping by!!! Oatmeal creme pies are one of my faves...will have to try yours soon!!! Love your blog!!

Anonymous said...

These looked really great, but when I made them they came out completely flat and pretty much terrible! I did a little research and these could probably use some regular sugar to help them out.

How To Eat A Cupcake said...

Anonymous, sorry to hear you had trouble with the recipe. I love it the way it is, but if you'd like to switch some of the brown for white sugar go right ahead. :)

Anonymous said...

I tried this recipe and the cookies came out totally flat for me too. Also, I think you mean to cook them at 325, not 425. I cooked the first batch at 425 like the recipe said and they were burnt to a crisp in 7 minutes!

The Bitch Stopped Cooking said...

Those look amazing! Thank you for sharing. Great pictures, too!

MarcieF said...

A small thought - I tried making these today, and like another commenter, they came out delicious, but rock hard.

I tried a batch cooked at 325 degrees and they came out much better.

How To Eat A Cupcake said...

Sorry to all who are having trouble with this recipe. I checked the cookbook, and they are supposed to be baked at 425 degrees. Not sure why everyone is having such a hard time with these. Remember not to overwork your dough, and do not incorporate too much air into your batter or your cookies will rise up and then flatten.

Lindsey said...

These look amazing!

The Crafty Penguin said...

I love your slide show, these look delicious!