I have to confess something, I am a recipe hoarder. When I see a good social media recipe I open the link in my browser and leave the tab open indefinitely. At all times I have about 20+ tabs open of recipes I want to try that came from various social media platforms. I can’t save these in my bookmarks because that’s reserved for good recipes that I would happily make again. These recipes sit in limbo until I remember them and eventually bake them. Due to this way of life, I am uncertain where I found this recipe from King Arthur for Oatmeal cream pie cookies, all I know is I have looked at this recipe in my browser for months, at least, and thought “that sounds so tasty I need to try those”. Dear reader, it is today that I finally found the will to give this recipe a try.
While the entire cookie process takes some time and effort, the dough is pretty simple to mix up. It starts with combining your dry ingredients, flour, oats, spices, baking soda, baking powder, salt, and then your wet ingredients, melted butter, eggs, molasses, and brown sugar. The spices and salt level in this dough were phenomenal, I just wanted to sit and eat the dough instead of baking it. However, I held back and placed the dough in the fridge to chill for half an hour like the recipe called for.
Once chilled, I started to scoop out the dough with a tablespoon sized scoop and the dough was just stiff enough to hold the shape so I didn’t have to roll the dough into balls. The recipe claimed to make 32 dough balls but I had a bit leftover after making 32. I then placed both pans of cookies into the oven to bake. The recipe called for 13 minutes and at 13 minutes exactly I found these cookies to be baked.
The first filling that the recipe suggests making is a homemade marshmallow and I didn’t think that was similar enough to the Little Debby cream pies I had in mind so I went with the secondary filling they offered which was a marshmallow frosting made of shortening, marshmallow fluff, milk, and powdered sugar. You mix it together and it’s ready to go. I really like the balance of the heavy shortening with the light and fluffy marshmallow fluff. This was a really simple frosting that was tasty and I could see myself making in the future.
Once the cookies were cooled, I used a tablespoon sized scoop to place the filling on the bottom side of half of the cookies. The recipe called for two tablespoons of filling but that seemed like a really bad ratio to me so I stuck with one tablespoon. I sandwiched the cookies together and since they didn’t spread much when baking, they had a uniform shape and size which was nice for the sandwiching process, I didn’t have to be picky about which cookie went where.
These cookies are phenomenal. The flavor profile was so good with the combination of the spices. The contrast of the textures with the firm cookie and the soft frosting was perfect. I do wish the cookies were a bit softer but that’s because when you bite into each cream pie, the frosting oozes out the sides and messes up the ratio. Overall this cookie sandwich was amazing and I cannot wait to make these again.
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