Here is a fun recipe for a childhood favorite, made from scratch. Does it taste exactly like the original? No, not really, but I think that it is BETTER! Of course I do, it’s from scratch, and I’m a bit biased!
Rob’s determined to call these Little Mikey’s Oatmeal Cream Pies, and I’m trying to break him of that, but my efforts aren’t working…
Let’s get started!
Get your stuff (the butter is hiding behind the oatmeal, yeah that’s it…)
Preheat the oven to 350 degrees
We’ve made cookies before so I won’t bore you with tons of detailed pictures. First cream the butter and both sugars until light and fluffy with an electric mixer, this should take 3-4 minutes, you want Fluffy! This recipe is best if you use dark brown sugar, I didn’t have any so I used light, yeah that’s right, this is a pretty safe substitution in most cases.
Next add the molasses, vanilla extract and eggs, and beat to combine. Here’s a trick that I like. Give your measuring spoon a little spritz of cooking spray before measuring molasses, honey, or corn syrup, it will slide right out!
Well most of it anyway!
combine the flour, salt, baking powder, baking soda and cinnamon in a sifter or a small bowl, then sift or combine and add to the butter mixture all at once, mix just to combine.
This is pretty exciting, edge of your seat stuff…
Now add that oatmeal, This recipe now qualifies as healthy right?
Mix until just combined.
Next, on an ungreased baking sheet, or one lined with parchment, plop little mounds of dough about 1 tablespoon full 2 inches apart. This is a great time to get a cookie scoop, they will make each cookie the same exact size, just scoop and scrape off the excess on the side of the bowl. I have a bunch of different sizes, even a big one that I can scoop mashed potatoes with when I need to bring out my inner lunch lady
Bake them for 9-11 minutes or until they are lightly browned around the edges, but the centers are still soft, you may need to rotate the pan half way through to get even baking. Let them cool for at least 5 minutes on the pan to finish cooking and so they don’t fall apart before putting them on a cooling rack.
Let them cool completely before filling them.
Now on to the filling.
Anyone who knows me, knows how much I dislike cooking with hydrogenated fats. Most of the time I can use butter or my non-hydrogenated organic shortening and it will work just fine, but in a filling like this, hydrogenated shortening is the only thing that will get you the real, fluffy cream filling you desire. I tried with butter and my organic shortening and it didn’t work, I had to add lots of powdered sugar just to get it thick enough to spread, and then it was more like a heavy, sweet frosting. If you have to skip the Crisco, you can use this recipe and it will work, but it just won’t be the same.
Gather your stuff
I wore a disguise when I went shopping for Crisco….
I know that “Fluff” brand marshmallow cream isn’t available everywhere in the US, heck it’s only been here in the south for a relatively short time, so if you cannot get it, you can substitute “jet puffed” marshmallow cream or other brand, you will need two jars and it will likely only yield 14 oz, but it doesn’t make a lot of difference, it will still come out just fine.
Now just combine those 3 ingredients in the bowl of a mixer
And whip for a few minutes until light and fluffy
Let me say this again, you will NOT get this result with anything other than hydrogenated vegetable shortening, the stuff is magic, evil magic, but magic none the less. I wish that I had a picture of the butter version, just imagine thick soup…
Now put a good dollop of filling between two of the cookies, and EAT ONE!
Yield, around 18-20 finished pies