Well, I have eaten myself into a food coma this past weekend in Omaha. Steve and I had the pleasure of staying with his sister and her husband, who took us to Omaha’s best restaurants. I don’t think I ate a piece of fruit in 5 days -- sure did eat a lot of pork though -- all delish. I’m hoping to recreate some of the dishes I enjoyed in the next couple weeks so stay tuned for some good stuff ahead!
Now on to the fun for today! These oatmeal cream pies are just like those Little Debbie pies we all know and love -- but better! I was originally drawn to this recipe because it was made with peanut butter and that flavor really comes out and makes these cookies extra special!
Oatmeal Cream Pies
3/4 c. all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 c. butter, softened
1/2 c. peanut putter
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1 tsp vanilla
1 c. quick cooking oats
Filling:
2 tsp hot water
1/4 tsp salt
One 7oz jar marshmallow cream
1/2 c. shortening
1/3 c. powdered sugar
- Preheat oven to 350 degrees F. Grease a cookie sheet and set aside. In a small bowl, combine flour, baking soda, salt and baking powder; set aside. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats until just combined.
- Drop dough by rounded tsp 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes, or until edges are light brown and cookies are set. Cool on cookie sheet for 1 minute and transfer to wire rack to cool.
- Meanwhile, in a medium bowl, combine the hot water and salt. Stir until salt is dissolved. Add marshmallow cream, shortening and powdered sugar. Beat with an electric mixer on medium speed until combined
- Spread marshmallow mixture on the flat side of half the cookies, top with another cookie, flat side down.
Hope you enjoy! {Like I did!}
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