Skip to main content

Oatmeal Cream Pies

Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups packed brown sugar
2 large eggs
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 cups quick-cooking rolled oats
2 teaspoons baking soda
3 tablespoons boiling water

1 tablespoon plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup granulated sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces vegetable shortening

Preheat the oven to 425 degrees F.

Lightly grease a baking sheet and set aside (I prefer to use parchment paper as it saves me from doing even more dishes!).

Cream the butter, sugar, and eggs in a large bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon, nutmeg and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon (I did 1 tablespoon) onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 8-10 minutes.

Cool the cookies on a wire rack or a plate.

For the filling, in a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. (I used an 8 cup Pyrex and wish I would have used a large bowl. The bigger the better!) Add the vanilla. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

I wrapped them, individually, in plastic wrap, and stored in an air-tight container. 3 days later, they were gone...so I know that they last at least that long!

Comments

Post a Comment

Popular posts from this blog

The Next Best Thing To Robert Redford

In honor of the Sundance Film Festival which is attracting so much attention to my lovely home state of Utah, and mostly just because Robert Redford is so darn fun to look at... ...I thought I'd share one of my most favorite desserts: The Next Best Thing To Robert Redford . For the crust, you'll need 1 cup flour 1/2 cup butter, melted 1 cup pecans, finely chopped Pinch of salt Mix flour, melted butter, salt, and nuts until crumbly, and press into a 9x13 inch pan. Bake at 350 degrees for 20 minutes. Let cool completely. For the filling, you'll need 8 ounces of cream cheese, softened 8 ounces whipped topping, thawed 1/2 cup powdered sugar  4 ounces instant chocolate pudding mix 4 ounces instant vanilla pudding mix 3 cups milk chocolate shavings for garnish Beat cream cheese and powdered sugar on high with a mixer until smooth. Fold in half of the whipped topping and spread over cooled crust. Combine and mix both of the puddings with milk and beat s...
Post a Comment
Read more

Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate  but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 clove garlic, minced 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme 3 sprigs oregano One lemon, quartered Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grate...
Post a Comment
Read more

Homemade Salsa

I will make no claims to this being the best salsa you've ever tasted, or that it's better than the jars lining grocery store shelves, or that its flavor rivals the fresh salsa you're served in restaurants. But I will say that the people who've eaten my salsa will make those claims.  This recipe could not be easier but it is made  easier with the help of a food processor. Over the years I've made this exact recipe, this large amount of salsa, by hand. I've cut up every finely diced tomato. Scraped the innards of peppers. Peeled and chopped itty bitty pieces of garlic. All by hand. I've also used a minuscule food processor that can chop up no more than 8 oz. of anything. And I've used my hand dandy Black & Decker food processor. The big one is the best one.  Here's what you'll need: 9 large beefsteak tomatoes, cleaned and quartered 1 bunch cilantro, cleaned and still on the stems 5-6 green onions, cleaned and root base trimmed 4 la...
Post a Comment
Read more