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

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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.

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13 Responses to “Happy New Years Eve! And a New Frosting Recipe”

  1. #
    1
    Dorothy — December 31, 2009 at 4:03 pm

    You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!

    I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.

  2. #
    2
    Carrie — December 31, 2009 at 5:52 pm

    That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!

  3. #
    3
    oneordinaryday — December 31, 2009 at 7:20 pm

    They do indeed look festive.
    Happy New Year!

  4. #
    4
    Kerstin — January 2, 2010 at 6:29 am

    Mmm, they look great and I love the sprinkles on top! Happy New Year!

  5. #
    5
    Jen — January 2, 2010 at 10:22 pm

    Dorothy – so glad you enjoyed the ham and cheese sandwiches!

  6. #
    6
    Daily — January 3, 2010 at 8:11 pm

    wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!

  7. #
    7
    Chocolate Shavings — January 7, 2010 at 2:31 pm

    I’m always up for a new frosting recipe!

  8. #
    8
    Gala — January 7, 2010 at 5:42 pm

    So cute and super festive!
    Those liners are so cool, never seen neon ones.

  9. #
    9
    Karly — January 8, 2010 at 2:43 am

    Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂

  10. #
    10
    Memória — January 8, 2010 at 5:15 am

    These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.

  11. #
    11
    Jacelyn — January 11, 2010 at 4:15 am

    Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?

  12. #
    12
    Jen — January 11, 2010 at 12:56 pm

    Jacelyn – Room temperature coffee would work just fine.

  13. #
    13
    slicescakes — February 2, 2010 at 3:48 am

    I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
    I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.

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