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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12 Responses to “It’s good to be back in the kitchen!! Martha Stewart’s Buttermilk Cupcakes with Chocolate Swiss Meringue Buttercream”

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    Jigginjessica — July 10, 2009 at 12:47 pm

    These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.

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    Cate — July 10, 2009 at 12:48 pm

    Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
    Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?

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    Erin — July 10, 2009 at 12:51 pm

    I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.

    Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)

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    Jen — July 10, 2009 at 12:55 pm

    Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.

    Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!

    Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.

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    Ingrid — July 10, 2009 at 4:59 pm

    Yay, for packages in the mail and new kitchens!

    I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!

    Happy Friday!
    ~ingrid

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    Jennifer — July 11, 2009 at 7:52 pm

    I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!

    These are great cupcakes! Well done!!

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    craftybitch — July 13, 2009 at 3:07 pm

    These look awesome! What icing tip did you use, if you don’t mind me asking?

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    Jen — July 13, 2009 at 3:39 pm

    I used my trusty old 1M tip for the frosting.

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    craftybitch — July 13, 2009 at 5:08 pm

    Awesome, thank you!

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    Scott W. — July 23, 2009 at 12:34 am

    The frosting is so delicate looking. Just the way Martha Stewart would like it.

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    Little Ewe — July 30, 2009 at 11:59 am

    love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
    Fiona

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    articia — July 12, 2010 at 2:34 pm

    when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.

    also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.

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