Tuesday, July 13, 2010

Oatmeal Cream Pies

This is a recipe out of Cottage Living magazine. Did you ever get a Cottage Living? I loved Cottage Living. *Sigh*. Due to the Great Recession, it is no longer published. Such a sad, sad story. I simply adored that Glossy Paged Publication. I have a real issue with GPPs. A slight addiction. And when I find a favorite, it's a real blow to have it jerked from my hands with absolutely no warning! WHY?!

I'm getting a little overly dramatic here (not to say that I didn't really feel this way). But this recipe is from one of the first (if not the first) issues of the fabulous publication (sniff sniff!).

JMom started making these almost immediately, and they are the most wonderful cookie ever! The funny thing is that I'm not a Little Debbie fan. I do like a Swiss Cake Roll, but past that, move over Debbie. Just not a fan of overly processed sweets. So this cookie, to me, is perfection. Make. It. Immediately.

Thank you for your cooperation.

Get any Homeys you have involved...it's easy!For the cookie: 1 1/4 cup butter (softened), 1 cup brown sugar (firmly packed...as usual), 1/2 cup white sugar, 1 egg, 2 tsp vanilla extract, 1 1/2 cups plain ol' flour, 1 tsp baking soda, 1/2 tsp salt, 1/4 tsp cinnamon, 3 cups quick cooking oats.

Before you get ticked at me at the end of the recipe for not reminding you , preheat the oven to 375.

Cream the butter and both sugars at medium speed until, well, creamy. Duh.

Add the egg and vanilla, continue beating.

Mix the dry ingredients together in a bowl, mix well. Gradually add to the butter/sugar deliciousness.It is delicious!

When it's well combined, drop by (you know the drill) rounded tablespoon onto baking sheets. (Make sure you go grab the parchment paper first! Homey knows where it is!)

That's the place Tiny Purple Person! (Don't look at my pantry! No judging!)

Yep, that's it, Homey! We in business.

So, drop 'em, about 12ish to a cookie sheet and bake them for 8-10 minutes.


Now let's make the best part!

More butter! (a stick, softened). More sugar! (2 cups powdered sugar). More vanilla! (a teaspoon), and of course...whipping cream (1-2 tablespoons--I used 2, may depend on humidity, and I may have used too much. I had to throw them in the fridge to firm up. Icing was dripping everywhere! Welcome to baking in South Carolina in July!)

Put it all in a bowl! Beat it! Beat the heck out of it til it's fluffy.

Then slather that awesome icing on the "cooled" cookies. (Quotes are because I can't wait that long, but it's recommended. Maybe that's why my icing was dripping to and fro...whatever.)

Then, of course, top it with another cookie! Voila! Place on a pretty plate and pour a glass of milk. (Or have it with your coffee in the morning...again, whatever. That's pretty much how I roll...)Thing 1 and Thing 2 loved them:

Though it did feed their maniacal tendencies...

We tried to let them run it off outside, but we ended up just wondering why someone wasn't stopping by to pick up our children. They're precious. They're smart. They're engaging. Why doesn't someone come over to play with them or take them for a sleepover?! It's beyond us, at this point. I even looked to the skies for a rosy cheeked chick floating down with an umbrella. Didn't happen...another *sigh*

As for the yield on this recipe, I'm gonna go with 18. Here's the 24 hour take on the plate o' cookies:

So go ahead and double it. And don't give many to your children unless you're in with Mary Poppins. If you are...tell her I love her, and to please stop by to chill with these Beasts for a while!

Oh, and JMom...you make your icing differently, and I think I like yours better than the recipe's. Can I put you on the spot to comment and tell me how you do yours? I have forgotten! That why I call you all the time. Because you know things, and I really don't. Thanks, JMom! As per facebook and my other online venue, we all know JMom rocks!


  1. These look and sound delicious, so I will be trying them. The best part of this blog, though, was all the pictures of Stella! Keep 'em coming!

  2. This is my fifth attempt at a comment. I'm really an educated person with a real job - I promise - just can't get the hang of this. My icing is for those with dairy issues. I use 2 tbs. of Stoneyfield Farm French Vanilla yogurt. It's fabulous. If you're short on time I will say peanut butter is good for the icing too!

  3. Well except for the teeny part where I can't eat oats...I'm salivating! Great post as usual. Looks delish and I don't know how you cook anything in SC in July. You people are brave! I often look to the sky for a floating nanny, then remember - hey I AM the nanny! LOL