Wednesday, February 8, 2012

Putting Pinterest to WORK! Oatmeal Cream Pie Edition

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Do you want your mind blown?

Get ready.

Who doesn't love Little Debbie Oatmeal Cream Pies? As a kid these were one of my absolute favorite treats. I would undo them like an Oreo and eat the side with the most cream on it last like it was something real special. So you can imagine my excitement when I saw these little dreams on Pinterest. I've been wanting to start a new thing like 'Pinterest Mondays' or something like that where I actually make the recipes I find on Pinterest instead of just salivating over them, and I decided on this title. Do you like it? I feel like it's less of a commitment than a once a week thing, because let's be real, I can't lose any baby weight making all the delicious things from Pinterest!

Okay, back to business.


I took these to my monthly play date with my girlfriends and little Sophia said they were the best cookies she's ever had in her life! So I suggest you run, not walk, to your kitchen and make these NOW!!! 

Enjoy ;)

Oatmeal Cream Pies

adapted from Via The Craving Chronicles
Dessert | Yield: 1 1/2 – 2 dozen
Prep time: 20 min | Cook time: 12 min | Total time: 40 min
  • 1 cup butter
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 tbsp molasses
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cups flour 
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/8 tsp. cinnamon
  • 1 1/2 cups quick oats
Cream Filling
  • 2 tsp. very hot water
  • 1/8 tsp. salt
  • 1 (7 ounce) jar marshmallow cream
  • 1/2 cup shortening 
  • 1/2 cup powdered sugar 
  • 1 tsp. vanilla 
  1. Combine flour, salt, baking soda, and cinnamon in a bowl.
  2. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.
  3. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.
  4. Drop dough by tablespoons (seriously, don’t go bigger than this, they spread out) on parchment lined sheets, with plenty of space in between. (I fit three across on my commercial sized baking sheet, two for a regular sized baking sheet.) Bake at 350 degrees (F) for 10-12 minutes, or until just starting to brown around the edges. They will look moist; don’t overcook (10 minutes was perfect for me). Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.
  5. While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.
  6. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (it never really rises like an egg-white based frosting, but you can tell it’s fluffier after 3-4 minutes).
  7. Add the cooled salt water and mix well 
  8. Spread filling on flat side of one cookie, press 2nd cookie on top.


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