Sweet As Sugar

One of my friends totally called me out. She said there has been a serious lacking of desserts on the blog lately. She was right, it had been ages since I’d baked. Since we were going to visit our friends’ new baby girl this past weekend, I thought it would be the perfect opportunity to dust off my cookie sheets and bring them something sweet.

As a throw back to our younger years, I made a homemade version of Little Debbie’s Oatmeal Cream Pies. I “girl-afied” the sandwich cookie with pink frosting and added mini chocolate chips, because a little chocolate is never a bad thing. The treats were soft and amazing, and really did taste like a better version of the packaged cookie.

Our friends enjoyed the dessert, and we loved the baby…she was sweet as sugar!

Oatmeal Cream Pies

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 18

What You Need

  • 2 cups Brown Sugar
  • 1/2 cup Butter, Softened
  • 1/4 cup Shortening (Crisco)
  • 2 whole Eggs
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • 3 Tablespoons Boiling Water
  • 1 teaspoon Baking Soda
  • 2-1/2 cups Flour
  • 2 cups Quick Oats
  • 1 cup mini chocolate chips (optional)
  • Filling
  • 5 Tablespoons all-purpose Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar

What To Do

  1. Preheat oven to 350 degrees.
  2. Cream brown sugar, butter, and shortening. Add eggs and mix.
  3. Add salt, cinnamon, and baking powder and mix.
  4. Mix baking soda and boiling water, then add to the bowl and mix.
  5. Add flour and oatmeal and mix well. Stir in mini chocolate chips if using them.
  6. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons.
  7. Bake for 10 minutes, being careful not to burn.
  8. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
  9. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.
  10. Cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left.
  11. Add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
  12. Scoop a small amount of filling onto cookies, pressing a second cookie on top.


Source: thepioneerwoman.com


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