Homemade Oatmeal Cream Pies

I was recently introduced to a new blog, Spoon Fork Bacon, and I can't get enough of it.  I had a million and one things to do tonight (including studying for an exam that I have at 7:30am tomorrow), but once I saw this recipe, I just couldn't focus on periodontal pathogens any longer.  My roommate and I took a nice 4 mile walk  to and from the grocery to get all of the ingredients and I somehow managed to lose my license along the way.  These cookie sandwiches turned out absolutely perfectly, so after tasting one, I couldn't even be mad about that fact that I will have to spend a few hours at the BMV this weekend to get a new form of identification.  We'll see if I still feel that way after my exam!


This recipe was super quick and easy, taking about 45 minutes total.  I made 18 cookie sandwiches, but you can make more or less by varying the size cookies you roll out.  Enjoy!


Ingredients:
Cookies:
¾ cup all purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1/3 cup light brown sugar
¼ cup superfine sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups rolled oats
2/3 cup semisweet chocolate chips
Filling:
¼ cup salted butter, softened
¼ cup vegetable shortening
2 ¼ cups powdered sugar, sifted
1 tablespoon heavy cream
1 teaspoon vanilla extract


Preheat the oven to 350 degrees.


In a small bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.  In the bowl of a standing mixer, combine the softened butter and both types of sugar.  Beat on medium for about 3 minutes.  Add the egg and vanilla and beat for another minute.  Add the dry ingredients and mix until well combined.  Remove the bowl from the mixer and fold in the oats and the chocolate chips.


Lay a piece of parchment paper on a cookie sheet and spoon out the cookie dough into quarter size balls.  (You may need to wet your hands a tiny bit to keep the dough from sticking to you!)  Bake for 8-10 minutes.


While the cookies are baking, cream together the butter and shortening in a stand mixer on high for about 2 minutes.  Decrease the mixer speed to low and add the powdered sugar in 1/4 cup increments.  When all of the sugar has been added, scrape down the sides of the bowl and then increase the mixer speed to high for another 2 minutes.  Reduce the speed to add the heavy cream and vanilla extract and continue mixing until well combined.


When the cookies have cooled, place a spoonful of the filling in between cookies and share them with someone you love! :]

German Chocolate Cookies

I definitely didn't get my sweet tooth from my mother, but even she can't resist german chocolate cake.  Knowing that it is her favorite dessert, I couldn't help but make these cookies when I stumbled across the recipe on one of my favorite blogs, Gingerbread Bagels.

These took me a little over two hours to make and you will end up with about three dozen cookies.  Definitely worth the effort, but make sure you have a group of people to share them with because you will want to eat all of them!

German Chocolate Cookies (by Gingerbread Bagels)


Ingredients:
1 cup unsalted pecans, chopped
1 1/4 cup sweetened flaked coconut
1 cup evaporated milk

1 Tablespoon cornstarch
1 cup sugar
1/2 cup unsalted butter, diced and at room temperature
3 large egg yolks, lightly beaten with 1 teaspoon water
1 teaspoon vanilla extract

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 cups semi sweet chocolate chips

Directions:

Start with the frosting: In a medium sized bowl, combine the chopped pecans and coconut.  Heat the evaporated milk, cornstarch, sugar, butter, egg, and vanilla in a large saucepan over low heat, stirring frequently, until all of the butter is melted.  Once the butter has melted, increase the heat to medium and whisk continuously for about 8 minutes, or until the mixture has significantly thickened.

Remove from heat and fold in the pecans and coconut.  Transport back to the bowl and refrigerate will you bake the cookies.

To make the cookies: preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Combine the flour, cocoa powder, baking soda, and salt in a large bowl.  In a stand mixer, cream the butter for about 3 minutes.  Add the sugar and brown sugar and  mix for another 3 minutes.  Add the eggs, one at a time.  Add the vanilla and mix on low until all of the ingredients are well combined.  Fold in the chocolate chips.

Spoon tablespoon sized cookies onto the cookie sheet and gently flatten with your palm.  Bake 10-13 minutes.  Transfer to a wire rack to cool completely before frosting.

The Very Best No-Bake Oatmeal Cookies

Most of Ohio has been experiencing temperatures in the triple digits all week and my air conditioner is working hard enough without me turning on the oven to get my sugar fix, so I figured I would share my absolute favorite no-bake cookie recipe.  There are many different versions of this recipe all over the web, but my mother's takes the cake!

Ingredients:

1 stick salted butter

2 cups sugar

1/2 cup milk*

1/2 cup peanut butter

1 teaspoon vanilla

4 tablespoons cocoa powder

3 cups quick oats

1/2 cup nuts (optional)

1/2 cup coconut (optional)

*Make sure you use real milk!  I typically only drink almond milk or soy milk and I have tried to make this recipe with them and they don't harden.  Go for the real deal!  Sorry vegans!


Directions:

Bring margarine, sugar and milk to a boil in a large saucepan and allow to boil for one minute. Reduce heat to low.  Add peanut butter and stir until it dissolves in the hot mixture.  Remove from heat.  Add vanilla and cocoa and stir well.  Add oatmeal. If you're using coconut and nuts, leave out one cup of oatmeal.  When all of the oatmeal is well coated, drop cookies onto wax paper by the teaspoon and allow to cool.