Homemade Oatmeal Cream Pies
I had to save the best for last this week. Oatmeal Cream Pies were my all time favorite. There’s just something about that soft chewy oatmeal cookies with the cream filling smooshed between.
I have a confession to make about the store bought version of this cookie. When I was in High School, I was the yearbook editor senior year with a good friend of mine K. He and I had a class period each day to do yearbook work as an independent study class. We had the yearbook room to ourselves for one hour a day. It was a lot of fun. We kept Oatmeal Cream Pies in the yearbook drawer and would house these things on a regular basis. We’d go through a disgusting amount of these cookies in one hour. Thank goodness for my high-school metabolism (which has since vanished), as well as my stomach of steel. Oh man, parts of high school were a good time.
Back to reality. In the past 10+ years since then, my stomach has become more sensative to dairy and other foods, and I have to work to not gain weight. I’ve learned a lot about how to eat healthy and gained quite the love of cooking and baking. I’ve also learned that most store bought foods can be made a hundred times better at home.
These cookies are no exception. The brown sugar in the cookies keeps them perfectly soft and the filling is so much better than what’s in the store bought version. It’s like a homemade marshmallow fluff, and it’s amazing. I packaged them in celophane bags so they were easy to throw into lunches for me and Hubby this week.
One Year Ago: Best Dang Thing Ever Bars
Homemade Oatmeal Cream Pies
Yield: 24
Ingredients:
For the Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water
For the Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla
1 cup powdered sugar
8 ounces vegetable shortening
Directions:
Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).
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, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.
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.
Recipe from How to Eat a Cupcake
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks great – I love all the sprinkles! 🙂
I don’t think I’ve ever made ice cream with coconut milk. I’ll have to remember to try this next time I want to make ice cream! which is often, but I already have three flavors in my freezer right now haha.
beantownbaker — June 14th, 2013 @ 9:47 am
Wow three flavors in there at once! You should definitely try using coconut milk. It’s very creamy.
i really need to get my ice cream maker base in the freezer 🙂 yum!
beantownbaker — June 14th, 2013 @ 9:47 am
Mine goes right back in the freezer once it gets washed so it’s always at the ready!
I never thought to make ice cream with coconut milk! What an awesome idea!
beantownbaker — June 14th, 2013 @ 11:45 am
It’s pretty much the only way I make ice cream. SO GOOD.
Yummy! What delicious looking ice cream!! I want a bowl and it’s only 6am!
beantownbaker — June 15th, 2013 @ 11:44 am
Ice cream is an acceptable breakfast food 😉
vanilla Beans Are In The Directions But Not The Ingredients…Should They Be Included?
beantownbaker — June 15th, 2013 @ 5:21 pm
Sorry about that. There are no vanilla beans in this ice cream. I have fixed the recipe instructions to reflect that.
fun way to use up leftovers 🙂
This recipe is great! The ice cream looks absolutely delicious 🙂
So excited to try this with coconut milk! It looks super yummy! Pinning! 🙂
beantownbaker — June 20th, 2013 @ 6:57 am
Hope you enjoy it!
What a fun combo! Now, I need to decide whether to make your sugar cookie or your snickerdoodle ice cream first!
beantownbaker — June 24th, 2013 @ 3:47 pm
Oh – that’s a tough call! They’re both good.
sounds delicious!
I love sugar cookies and putting them in ice cream was a great idea so i just had to include it in my ice cream round up. Happy Fourth of July!
beantownbaker — July 3rd, 2013 @ 5:00 pm
Happy 4th to you too! Thanks for featuring my ice cream in your roundup.