Sunday, September 11, 2022
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Oatmeal Cream Sandwich Cookies – Bake from Scratch

Little Debbie Oatmeal Creme Pies had been fingers down our editor-in-chief’s favourite childhood snack. To this present day, they’re one among Brian’s highway journey necessities. Larger and higher than store-bought however simply as nostalgia-inducing, these jumbo Oatmeal Cream Sandwich Cookies show you can by no means have an excessive amount of of an excellent factor.

For extra epic cookie recipes, decide up a duplicate of The Cookie Assortment!

Oatmeal Cream Sandwich Cookies

  • 3 cups (274 grams) quick-cooking oats
  • 1½ cups (188 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1¾ teaspoons (4.5 grams) kosher salt, divided
  • 1 teaspoon (2 grams) floor cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • 2 cups (454 grams) unsalted butter, softened and divided
  • 1½ cups (330 grams) firmly packed darkish brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 giant eggs (100 grams)
  • 1 tablespoon (21 grams) molasses
  • 1 tablespoon (21 grams) darkish corn syrup
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (64 grams) finely chopped raisins
  • 1 teaspoon (6 grams) vanilla bean paste
  • 4 cups (480 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) complete milk
  1. Within the work bowl of a meals processor, pulse oats till virtually floor however not powdery. Add flour, cocoa, 1½ teaspoons (4.5 grams) salt, cinnamon, and baking soda; pulse simply till mixed. Put aside.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter, brown sugar, and granulated sugar at medium pace till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition. Beat in molasses, corn syrup, and vanilla extract till mixed. With mixer on low pace, progressively add oats combination, beating till mixed. Stir in raisins. Cowl and refrigerate for half-hour.
  3. Preheat oven to 350°F (180°C). Line a number of baking sheets with parchment paper.
  4. Form dough into 24 (1½-inch) balls (about 54 grams every), and place 3 inches aside on ready pans.
  5. Bake till cookies flatten and switch deep golden brown, 10 to 11 minutes. (Don’t overbake.) Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks.
  6. Within the bowl of a stand mixer fitted with the paddle attachment, beat vanilla bean paste, remaining 1 cup (227 grams) butter, and remaining ¼ teaspoon salt at medium pace till properly mixed. Scale back mixer pace to low. Step by step add confectioners’ sugar, beating till easy. Beat in milk till easy. Pipe or unfold about ¼ cup (60 grams) filling onto flat facet of half of cookies. Place remaining cookies, flat facet down, on prime of filling.

PRO TIP: To pipe the filling with the normal scalloped edges, switch filling to a big pastry bag fitted with a big spherical piping tip (Wilton 1A). Pipe teardrop-shaped dollops onto flat facet of half of cookies, starting every dollop on the fringe of the cookie and ending close to the middle.





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