The Leftovers- TS to go Oatmeal Cream Pies
Hi all!
How was your week? How are you spending these hot, sticky summer days?
We had a weird week at the Inn. Ash came home from work Wednesday and was experiencing such excruciating back and hip pain that we thought that a trip to the ER was imminent. It was an endo flare-up of the worst kind, the likes of which Ash had never experienced before. It knocked them down for several days and made it extremely difficult for them to even get up and down the stairs. They are just now able to get back into the swing of basic things, but it sure was intense.
On the other hand, we had a banner week for TS to go and were able to feed a record number of people garden-fresh goodies. While we had a bunch of beautiful produce forward items on our menu (hello, sweet corn and zucchini salad and hummus trio) we also had some more decadent options- like our oatmeal cream pies.
While we try to eat as many plants as possible, sometimes you find yourself in the middle of an endo flare up and you just want to eat allllllllll of the cookies. And that is okay.
Let me just tell you, there is NOTHING quite as satisfying as a homemade oatmeal cream pie. I am not sure exactly what it is. Perhaps it is the soft, slightly spicy salty cookie or the way the marshmallow cream filling has just the right squish. These are eyes rolling in the back of your head, eat three for breakfast, and still want another good. We hope you feel the same way and that these pies can bring you joy (and maybe even relief).
Lots of love,
Marti, Ash and Thistle
Oatmeal Cream Pies
Make 1 dozen pies
Prep: 20 mins
Bake: 8-10 mins
For the cookies
1/2 cup unsalted butter, softened
1/2 cup coconut oil, softened or liquid
1 cup light brown sugar, packed
2 large eggs
2 tablespoons blackstrap molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cups quick-cooking oats
For the cream filling
1 (7-ounce) jar marshmallow fluff
4 tablespoons butter, softened to room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon hot water (give or take)
Preheat the oven to 375ºF.
In a large mixing bowl, beat together the butter and coconut oil with an electric mixer until well blended. Add the sugar, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the molasses and vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. Gently fold in the oats.
Roll the dough out into 2 tablespoon-sized balls. Or use a cookie scoop. Place the dough balls 2 inches apart on the prepared pan.
Bake for 8 to 10 minutes. Mine were done at 9 mins. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
Make the cream filling: Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. You may need to add a little more hot water if you are going to pipe. The texture should be soft but not too soft. Spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich. Do not press, let gravity do its thing. Let sit out for 15 mins to harden slightly before storing in an airtight container.
To freeze- Freeze cookies before filling. Will keep 3-4 weeks if tightly wrapped.