Chad Weatherly is one of my best friends. When Chad sends a text message that starts out with "Hey Scotty...." I know he's serious about something, and either going to hit me with an idea or a statement. Earlier this week I received a serious question...
"Hey Scotty, will you make me Oatmeal Cream Pies?" so...................random.
I have never made oatmeal cream pies, so this was fun. This was fun, Chad... and delicious! Now you have your own recipe.... which I will probably always have to make for him.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 teaspoon In The Kitchen With Scotty "More Than Pumpkin Pie Spice" or ground cinnamon if you are temporarily out of my spice. ;-)
1 cup unsalted butter, room temp
1 cup packed light brown sugar
1/2 cups granulated sugar
2 tablespoon blackstrap molasses
2 large eggs, room temp
2 teaspoons vanilla extract
2 3/4 cup organic rolled oats
- Preheat your oven to 350 degrees, and line a cookie baking pan with parchment paper or a Silpat.
- In a mixing bowl add the butter; Mix until light and smooth. Add the granulated sugar and brown sugar. Mix until fluffy. Add the eggs one at a time and mix in, then mix in the blackstrap and vanilla. Scrape down your bowl and start adding the dry ingredients.
- In a separate bowl combine the flour, salt, More Than Pumpkin Pie spice, and baking soda. Gradually add in the dry mixture and mix until complete.
- Pour in the rolled oats and mix/fold on low-speed. Depending on how big you like your cookies, scoop out the appropriate amount. I used a 2-ounce scoop (small chicken egg size) and ended up with 16 cookies… or 8 oatmeal cream pies. Bake 12-15 minutes or until caramelized around the edges. Remove and cool completely before filling.
Chef Notes: I am a big fan of not baking cookies right away after mixing and panning. I prefer to let any cookie dough rest out of the fridge at least 30-60 min, flavors develop, and the gluten structure to calm down before baking. You do you though.... you cookie monster!
For The Filling
1 1/2 cups (3 sticks) unsalted butter, room temp
3 full cups powdered sugar
1/2 teaspoon Kosher salt
3 tablespoons Rumchata liqueur *May substitute with 3 Tbs. Heavy Cream for alcohol free*
1 teaspoon vanilla extract
Cream the butter and salt in the mixer with paddle attachment. Gradually add the powdered sugar a scoop at a time. Add the Rumchata liqueur and vanilla a little at a time. Mix smooth until light and fluffy. With a piping bag and star tip, or with a spoon and a spatula, fill one side of a cookie and then sandwich another cookie on top. Press down gently to oooooze the filling to the side of the cookie. Now dig in, Silly-Head!