Oatmeal Cream Pies

This homemade version of the classic Little Debbie treat is to die for.  They are unbelievably addictive, but oh-so-good.  I think I’ll be making these again sooner rather than later… 

INGREDIENTS

THE COOKIE

    • 1 cup unsalted butter (2 sticks), softened
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1/4 cup dark brown sugar (if you don’t have it, just substitute light brown sugar)
    • 1 tbsp molasses
    • 1 tsp vanilla
    • 2 eggs
    • 1 1/2 cups flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 1/2 cups Quaker oats (you can use old fashioned or quick oats)
CREAM FILLING
    • 2 tsp very hot water
    • 1/4 tsp salt
    • 1 (7 oz.) jar Fluff
    • 1/2 cup shortening (i.e. Crisco)
    • 1/3 cup confectioners sugar
    • 1/2 tsp vanilla

HOW TO MAKE IT

THE COOKIE

    • Using an electric mixer, cream the butter, sugars, molasses, vanilla and eggs
    • In a medium bowl, sift together the flour, salt, baking soda and cinnamon
    • Add the dry ingredients to the creamed mixture and stir to combine
    • Mix in the oats
    • Drop tablespoon sized scoops into a parchment paper lined baking sheet and bake at 350°F for 10-12 minutes, until the edges are just beginning to brown
      • Be careful not to over-bake them – they will look moist
    • While the cookies are baking, prepare the cream filling…

CREAM FILLING

    • Dissolve the salt in the hot water and allow to cool to room temperature
    • Combine the Fluff, shortening, powdered sugar and vanilla and mix on high until fluffy
    • Add in the salt water and mix well

PUTTING IT ALL TOGETHER…

    • Spread the filling onto the flat side of one cookie and top it with another – then enjoy!

Colossal Cookies

These oatmeal cookies are unbelievably good.  They’re basically a “healthy” peanut butter cup – at least that’s what I keep telling myself.

INGREDIENTS

  • 1/2 cup margarine, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 cups Quaker quick oats
  • 1  1/4  tsp baking soda
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup peanut butter (smooth or chunky, whichever you prefer)
  • 1/2 cup semi-sweet chocolate chips

HOW TO MAKE IT

  • Using a mixer, cream the margarine and sugars
  • Add the eggs and vanilla; and then the peanut butter
  • In a separate bowl, combine the oats and baking soda – then add them to the mixing bowl
  • Fold in the chocolate chips
  • Form 1/4 cup of the cookie dough into round dough balls and place on an ungreased cookie sheet 4 inches apart (this will make a fairly large cookie, if you desire smaller cookies only use a spoonful of dough and place 2 inches apart)
  • Flatten the dough balls a bit with your fingertips
  • Bake at 350°F for 10-12 mins

Oatmeal Raisinette Cookie

I came up with this cookie because my husband loves oatmeal raisin cookies – and I love chocolate chip cookies.  This became our compromise – and it’s the best of both worlds.  

INGREDIENTS

  • 1  1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups Quaker Oats (quick oats or old-fashioned)
  • 1 cup Raisinettes
  • 1/2 lb. (2 sticks) of softened butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla

HOW TO MAKE IT

  • Beat together the softened butter and sugars until creamy
  • Add in the eggs and vanilla and mix until well blended
  • In a separate bowl, combine the flour, oats, baking soda, cinnamon and salt
  • Add the dry mixture to the rest of the ingredients
  • Fold in the Raisinettes
  • Form into balls and place 2 inches apart on an ungreased cookie sheet
  • Bake at 350°F for 10-12 minutes or until golden brown