Friday, October 29, 2010

Football Fridays: Oatmeal Cream Pies



Since this is a Football Friday recipe and my team happens to be Alabama…has anyone seen the commercial on ESPN with Saban and his Oatmeal Cream Pie? Apparently he eats two Little Debbie oatmeal cream pies every morning for breakfast. I find the commercial quite humorous and honestly, who can resist an oatmeal cream pie?!?

Growing up my mom always stocked our “snack cabinet” with Little Debbie’s, so I grew up on Little Debbie’s version of Oatmeal cream pies. Every day after school I went straight for a Little Debbie. I couldn’t tell you how long its been since I had a Little Debbie, but I can tell you that this Oatmeal Cream Pie is irresistible. The cookies stay nice and soft and the marshmallow cream filling in the middle has just the right amount of sweetness without being overly sweet. This is another dessert/snack that is perfect for game day football and hopefully it will bring some luck to my team!

Have a great Friday and a safe and relaxing weekend!

Oatmeal Cream Pies

Printer Friendly Version

For the Cookies:

3/4 cup unsalted butter, softened

2 cups brown sugar, packed

2 eggs

1/2 teaspoon salt

2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups quick-cooking rolled oats

2 teaspoon baking soda

3 tablespoons boiling water

For the Filling:

1 tablespoon, plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)

1/3 cups, plus 1/4 cup water (divided)

3/4 cup sugar

1/2 cup light corn syrup

2 teaspoons vanilla

1 cup powdered sugar

8 oz vegetable shortening

To Make the Cookies:

Preheat the oven to 425 degrees. Line baking sheet with parchment paper.

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 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 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 to 12 minutes. Cool the cookies on a wire rack or on a plate.

To Make 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. 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.

Source adapted slightly from: Beantown Baker, originally from How to Eat a Cupcake

1 comment:

Mandy said...

YUM YUM YUM! I got home and looked through my reader to see that I had already starred these from The Beantown Baker but just not had a chance to make them yet... but I DEF will now!