Sunday, June 10, 2007
I've been tweaking the Oatmeal Cream Pie recipe I occasionally use at the Cafe, and I've finally arrived at the right proportion and cooking time.
For the Oatmeal Cream Pies you'll need:
3/4 cup softened butter
1/2 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups quick oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cocoa powder, sifted to remove lumps
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup mini chocolate chips or raisins
Cream butter and sugars until smooth and creamy, this could take up to 5 minutes! Add the egg, milk and vanilla, incorporate fully. In a separate bowl, mix oats, flour, baking soda, baking powder, cocoa, cinnamon, and salt. Slow the mixer and add the dry ingredients slowly until fully mixed. Add the chocolate chips and mix by hand. Refrigerate the dough for at least one hour.
Preheat oven to 375 degrees. I used a small cookie scoop to dish even balls of the dough onto parchment lined cookie sheets and bake for 10 minutes. Let cookies sit on cookie sheet for two minutes, then transfer to a wire rack to cool. Continue until all dough is baked.
For the filling you'll need:
4oz cream cheese, softened
1/2 cup vegetable shortening*
1 cup marshmallow fluff
1/2 tsp vanilla extract or paste
2 tsp milk
Up to 3 cups of confectioner's sugar
Cream vegetable shortening and cream cheese in an electric mixer until combined, add marshmallow, vanilla, and milk and mix well. Slowly add powdered sugar a 1/4 at a time until a thick consistency is reached.
When cookies are cool use the same size cookie scoop to add filling to the flat side of one cookie and top with another cookie.
Makes two dozen sandwiches.
You can use butter or margarine in place of vegetable shortening, but you'll sacrifice the bright white color of the filling.