Episode 69: Oatmeal Cream Pies

Imgur albumSpecial Ingredients - NoneSpecial Equipment - None, but a hand mixer and a stand mixer would certainly help. If you are using whole oats, a grain mill will be needed. Cookie dough -1 cup softened unsalted butter3/4 cup dark brown sugar1/2 cup granulated sugar2 eggs1 teaspoon vanilla extract1.5 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon3 cups of oatmealCream filling -3/4 cup softened unsalted butter2.5 cups confectioner’s sugar1 teaspoon vanilla extract1 tablespoon half and halfPreheat oven to 350ºF. Cream the butter and white sugar, beating for 3 minutes. Add the vanilla and eggs and beat to incorporate. Whisk together the dry ingredients - all purpose flour, baking soda, cinnamon, and salt. Add this mixture slowly to the butter mixture, beating on low to incorporate.Add the brown sugar and oatmeal and mix on low until it is uniform. Roll ball of dough about 3 tablespoons-worth and press them into cookie shapes. Put those on a parchment-lined baking sheet. Bake for 12 minutes. Remove from oven and allow to cool on the baking sheet for 5-10 minutes. Then, remove from the parchment to cool completely on wire racks. During this time, make the cream filling. Using a hand-mixer, beat the softened butter for the filling for a full 5 minutes to fluff it up and add volume. Slowly add the confectioner’s sugar a bit at a time until it has all mixed into the butter. Beat this mixture on medium-high for another 5 minutes. Add the vanilla and milk and beat until smooth (about a minute or two). Using a spatula, spoon, or piping bag, apply the filling to a cookie, leaving about a half inch of room for smushing. Apply the “lids” and press gently together until the cream fills the space around the rim. That’s it. Easy breezy.