At around 4:30 yesterday afternoon, I realized that I had not yet made anything for the dinner party we were set to attend that evening. I quickly scoured my list of recipes to try and settled on a classic lunchbox treat: oatmeal cream pies.
I spent the next couple of hours frantically baking cookies while trying to shower and make myself look presentable at the same time. Amazingly enough, no cookies or people were harmed in the process.
So how did they taste? Even after an amazing meal of chicken parmesan, these humble cookies received rave reviews. (My favorite moment was watching party guests sandwich an oatmeal cream pie between two brownies. Oh my.)
Plus, they have oatmeal and eggs in them, so they can be considered breakfast food. At least that’s what I told myself this morning…
Oatmeal Cream Pies
- 1 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar (or 3/4 cups light brown sugar + 2 tsp. molasses)
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 Tbs. honey
- 1 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1/8 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups quick cooking oats
- 2 egg whites
- 1/2 cup sugar
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla
Preheat oven to 350° F. Cover baking sheets with parchment paper, set aside.
In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated. Add flour, baking soda, cinnamon, and salt and mix just until blended. Stir in oats. Chill in refrigerator for 15 minutes.
Remove dough from refrigerator and drop by tablespoons onto baking sheet. Bake for 8-10 minutes just until the edges start to brown. (Cookies will seem moist in the middle but they will set up.) Cool on baking sheet until set and then transfer to a cooling rack to cool completely.
Meanwhile, make the frosting: In a double boiler, stir together egg whites, sugar, and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become thick and frothy and sugar is dissolved. The temperature should be 160° F. Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for 4-5 minutes until egg mixture will hold stiff peaks and is light in texture. Fold in vanilla.
Spread the marshmallow frosting on the underside of one cookie and top with another cookie. Store in an airtight container.
Makes approximately 3 dozen.
Source: Slightly adapted from Macaroni and Cheesecake