How is it already Christmas week? Seriously… this year has gone by way too fast! I feel like I’ve barely set foot in the kitchen this year; let’s hope I do better in 2012 now that I’m kinda figuring out how to balance being a working mom & wife. I’ve been trying out my crock pot a bit too although I haven’t found any blog-worthy recipes yet but I will be back soon with some new savory recipes as well!
I whipped up these cookies awhile ago. Hubby is a sucker for all things little debbie (well actually all things sweet and sugary). I’ve had homemade little debbie type treats on my to-do list for years for him. I’ve already made homemade hostess cupcakes (chocolate cupcakes with cream filling) and moon pies before. Now it was finally time to tackle Oatmeal Cream Pies! These were easy to put together and delicious! Definitely a treat for all you oatmeal cookie lovers!
Oatmeal Cream Pies
1 3/4 cup all purpose flour
1 tsp baking soda
1/8 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup granulatedsugar
2 large eggs
1 tsp vanilla extract
1 tbsp honey
1 1/2 cups quick cooking oats
For filling:
2 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
Preheat oven to 350° F. Line baking sheets with parchment paper. Set aside.
In a medium sized bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In large mixer bowl, beat butter and sugars until light and fluffy. Add eggs, honey and vanilla and beat until incorporated. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats. Chill dough in refrigerator for 15 minutes.
Drop tablespoon sized dough onto prepared baking sheets. Bake 8-10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely.
For Filling: In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approx. 160 degrees). Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla until incorporated.
Assemble Cookies: Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container.
Source: Macaroni and Cheesecake, originally Homemade by Holman
{ 4 comments… read them below or add one }
So glad you enjoyed them!! Have a great day!
Ooh, they’re so cute!! I love that you recreate little debbie treats for the hubby. Everything is better homemade!
I just made these, they look yummy and can not wait to try! How long do these keep for? and should they be stored at room temp. in a container or can they be stored in fridge?
I stored them in an airtight container on the counter but you could definitely store them in the fridge! As for how long they keep, I unfortunately don’t have an answer — I tend to give away a lot of sweets so we don’t eat them all so I don’t typically know how long baked goodies are good for
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