The search for a not so usual oatmeal recipe began when I decided to do the whole grain theme in previous blogging marathon. I loved the idea of sandwiching oatmeal cookies with marshmallow filling from bakingdom here and added to it, this recipe had a version of making it eggless, making my job easier. I’ve been wanting to making this recipe ever since I spotted them but didn’t get a chance to make them until now. I didn’t flatten the dough much before baking assuming they’ll flatten out (I don’t know what was I thinking!!!), so the cookies were a little thick and with the marshmallow filling they were heavenly. In fact it was a pleasant surprise to relate the taste of these pies with the Japanese cake that we used to devour as a child from our local bakery. It’s so unfortunate that the local baker after changing many managements has discontinued making these cakes, but I can make them when ever I feel like, now that I have a substitute recipe in hand. Needless to say my little cookie monster was super happy to see that I made him creme pies and my daughter loved its unique taste. Sending this entry to “CWS-Oats” event hosted by Kalyani and started by Priya . Also sending this entry to “Only Staters & Snacks”, hosted by Raji and started by Pari.
FOR THE COOKIES
Unsalted butter, at room temperature (I used crisco shortening) — 1 cup
Brown sugar –1 cup
Sugar — 1/2 cup
Applesauce — 1/2 cup
Vanilla extract — 1 tsp
All purpose flour — 2 cups
Cinnamon — 1 tsp
Baking soda — 1 tsp
Salt — 1/2 tsp
Oats (quick or slow cooking) — 3 cups
For THE FILLING:
Unsalted butter, at room temperature — 6 Tbsp
Confectioners sugar — 1/2 to 1 cup
Vanilla extract — 3/4 tsp
Salt — a pinch
Marshmallow spread (I used Jet puffed marshmallow spread by Kraft) — 1 1/4 cup
1. To make the cookies: In a large bowl, cream butter with a hand mixer or electric mixer for about 30 seconds. Add both brown and the regular sugar and beat until light and fluffy. Add applesauce, and vanilla and mix well.
2. Preheat oven to 350F. Line cookie sheet with parchment paper. In another bowl combine all the dry ingredients (flour, cinnamon, baking soda, and salt). Add the flour to the butter mixture prepared in step 1 in small increments. Stir in the oats and mix until they are evenly distributed.
3. Use a tablespoon for smaller cookies or two tablespoons for larger cookies and drop the dough in the lined baking sheet. Bake them for 10 to 12 minutes until golden. Allow to cool for couple of minutes before transferring them to a cooling rack. Let it cool before spreading the filling.
4. To make the filling: In a medium bowl cream butter and sugar together. Add vanilla and pinch of salt. Mix in marshmallow spread and mix until light and fluffy. Cover the bowl with a plastic wrap and chill for 30 minutes. Start by adding 1/2 cup of sugar and mix everything else. If the consistency of the filling is watery then add more sugar. ( I needed about 3/4 cup of sugar).
5. After the filling is chilled. Remove the plastic wrap. Spread 1 to 2 Tbsp of filling on the bottom of one cookie, place another cookie on top of it and Enjoy!!!
Beat butter and sugar well. Add applesauce and vanilla and mix well. Combine all the dry flour ingredients and add them to butter mixture. Stir in oats and mix well. Spoon the dough in a cookie sheet and bake them in 350F oven for 10-12 mins until golden brown.
Mix butter and sugar well. Add vanilla extract and pinch of salt. Combine marshmallow spread and chill for 30 mins. Assemble the creme pies and Enjoy!!!
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.