November 9, 2011

Oatmeal Cream Pies

November 9, 2011

My husbands favorite snack cake is the Little Debbie Oatmeal Cream Pies so when I saw this recipe I knew it was one I had to feature on my blog.  This recipe comes from Monica H author of Lick The Bowl Good.  Monica has been blogging about her love for baking since 2007.  Not only does she enjoying baking, but she also has a love for photography.  Monica has a daily photo blog called Natural Lighting.


Oatmeal Cream Pies

For The Cookies:

  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 3 cups Quaker Oats, old fashioned, uncooked

For The Filling:

  • 8 oz. mascarpone cheese
  • 4 oz. cream cheese, softened
  • 3-4 Tablespoons honey
  • 1/2 cup powdered sugar, sifted

For The Cookies: Heat oven to 350 degrees.

Beat together butter and sugars til creamy. Add eggs and vanilla, mix well. Add combined flour, soda, cinnamon, salt. Mix til fully incorporated. Stir in oats and raisins.

Drop by rounded tablespoonful's onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to wire rack.


For The Filling: Combine cheeses in a bowl and mix with an electric mixer til creamy and lump free. Mix in desired amount of honey. Then stir in sugar til sweetened to your liking.


To Assemble The Cream Pies: Place about one tablespoon of filling on one cookie and top with an additional cookie. Gently squeeze together to allow the filling to come to the edges. Don't press too hard or the filling will ooze out.

Refrigerate overnight to allow the cookies to soften and the flavors to meld together.

Makes about 24 cream pies.



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