|
|
| Subscribe Now |
|
|
Oatmeal Cookies:
3/4 cup (170 grams) unsalted butter, at room temperature
1/2 cup (100 grams) firmly packed light brown sugar
1/2 cup (100 grams) granulated white sugar
1 large egg, at room temperature
1 tablespoon (20 grams) unsulphured molasses (or honey)
1 teaspoon (4 grams) pure vanilla extract
1 cup (130 grams) all purpose flour
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (1 gram) baking powder
1/2 teaspoon (2 grams) salt
1/2 teaspoon ground cinnamon
2 cups (180 grams) old-fashioned rolled oats
Vanilla Filling:
1/4 cup (55 grams) vegetable shortening
1/4 cup (55 grams) butter, at room temperature
1 cup (120 grams) confectioners' (powdered or icing) sugar, sifted
1 1/2 teaspoons (6 grams) pure vanilla extract
1/4 cup (60 ml) (95 grams) light corn syrup (or golden syrup, agave, or brown rice syrup)
|
|
Oatmeal Cookies: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and beat, on medium speed, until creamy and smooth (about 2 minutes). Add the egg, molasses, and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Add the flour mixture and rolled oats to the creamed mixture and beat until incorporated.
Drop a heaping tablespoon (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 11 - 12 minutes or until firm around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely before filling.
Filling: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the shortening and butter until soft and creamy. With the mixer on low speed, beat in the confectioners' sugar and vanilla extract. Increase the speed to high, and beat until light and fluffy, about 3 minutes. Then, with the mixer on low speed, slowly drizzle in the corn syrup. Continue to beat until the filling is soft and fluffy.
To Assemble: Take one cookie and spread (or pipe) a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be covered and stored in the refrigerator for several days. Best served at room temperature
Makes about 12 - 14 Oatmeal Cream Cookies
|
|
A soft and chewy oatmeal cookie is so popular that I decided to make them even better by taking two oatmeal cookies and sandwiching them together with a delicious soft and creamy vanilla flavored filling. While I call them an Oatmeal Cream Cookie, they are also known as Oatmeal Creme Pies or Oatmeal Whoopie Pies.
A few notes on ingredients. There is always the question of what type of rolled oats to use in oatmeal cookies; old-fashioned or quick-cooking. Both start with oats that are cleaned, toasted, and hulled to become what we call oat groats. The difference between the two is in the thickness of the oats. Old-fashioned rolled oats are thicker which I prefer in these cookies. Molasses is a thick, dark, sticky syrup with a robust flavor. It is used here to add color, a sweet flavor, and helps to give the cookies a texture that is moist and soft. There are two types of molasses used in baking; light and dark. The light molasses is what we are using here. My favorite brand is Grandma's Original Molasses (Gold Standard) which is found in most grocery stores. Light molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. I prefer the unsulphured molasses which is lighter in color and flavor.
The filling used to sandwich the cookies together has a nice vanilla flavor and is soft and creamy, like marshmallow cream. This is due to the addition of shortening and light corn syrup. If you do not want to use shortening you can replace it with an equal amount of butter. And if you can't find light corn syrup, you can use golden syrup, agave, brown rice syrup, or even honey.