When thinking about desserts that bring me back to my childhood, there’s nothing else to take cake other than oatmeal cream pie. There’s something that sparks joy about unleashing those completely soft cookies with sweet frosting stuck in the middle. That is, until I actually had it a few days ago and realized that nostalgia doesn’t always live up to the hype. To regain the glory of one of my favorite childhood cookies, I decided it was time to recreate my recipes and make them actually As good as I remembered.
My version of Classic Oatmeal Cream Pie does a few things in a different way than Classic. First, you’ll be healthier by reducing sugar and adding healthier ingredients. These cookies feel like a child of love between oatmeal cream pie and whoopi pie. I love them because of their thick texture and the sweetness and balanced slightly flavor of the cream and jam. Leaning on the summer flavor, we use strawberries for our fillings. This will perfectly balance the sweeter frost balance and make you come back for more.
If you’re like me and plan on many outdoor gatherings this summer, this cookie will definitely be your picnic basket repertoire throughout the season.
Ingredients for these strawberry oatmeal cream pie cookies
Coconut sugar. I like to use coconut sugar on these cookies and use it for a slightly more caramelized flavor than brown sugar.
Lemon skin. To add a little extra flavour to cookies.
egg. Just two cookies for this recipe.
Tahini. I actually love cookies that are not too sweet, and Tahini adds a nice nutty and flavourful flavour that will keep the cookies from being too sweet.
olive oil. Use something good.
vanilla. I like to use powdered vanilla, but I can also use extracts.
Rolled Oats. Blitz for the whole and DIY auto powder.
baking soda. To help our cookies rise.
butter. You only need one stick for frosting.
Powdered sugar. To sweeten our frosting.
Orange and lemon peel. I love the enthusiasm to get through the richness of frosting.
Heavy cream or milk. The secret to the best whipped butter cream is always a heavy cream splash. When energizing frosting, it really helps add volume and softness.
Strawberry jam. Here, StoreBought is perfect. I love Bonmanman Strawberry Jam.
Tips for preparing these cookies
As for cookie recipes, this looks very fantastical, but it’s very easy to make. It’s all little things that really enhance these cookies and ensure that the flavor and texture are on top.
First, whenever you use citrus fruits in your dessert, try to incorporate the enthusiasm from the citrus into the sugar first. It releases some of the natural oils from the skin, helping to maximize the flavor, rubbing the skin against the sugar until the texture feels like wet sand. I’ll do the same with frosting!
For the sandwich stuffing, I would like to create a round of frosting around the edges of the cookies, then add a spoon of jam in the middle. I prefer this, not just frosting, as the tangy bite from really good quality jam can cut the sweetness.
Also, do not skimp on salt. I’m a huge fan of the “not too sweet” dessert vibe, and most of it is to ensure that every component of the cookie has a pinch of salt. Trust me, it makes a huge difference in flavor to ensure proper salting, even desserts.
How to prepare these cookies in advance and store leftovers
These cookies are perfect. In particular, components can be created individually in advance, as assembly is required. Make frosting and store in an airtight container in the fridge a day or two in advance. When ready to assemble, bring the frosting closer to room temperature. You can also make cookies a day or two before sandwiching with frosting.
To store cookies, I like to store them in the fridge as the frosting will soften at room temperature. When you’re ready to eat, try sitting at room temperature for a few minutes.
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explanation
A simple summer version of classic oatmeal cream pie.
For cookies:
- 2/3 cup Coconut sugar (100g)
- Enthusiasm 1 lemon
- 2 Eggs, room temperature
- 1/2 cup Tahini
- 1/4 cup olive oil
- 1 Small spoons vanilla
- 2 cup Rolled Oats
- 2/3 cup Oat flour
- 1 Small spoons baking soda
- 1 Small spoons Sea salt
For filling:
- 1/2 cup Butter, room temperature
- 1 1/2 cup Powder Powdered sugar
- Enthusiasm 1 lemon
- Enthusiasm 1 orange
- 1 – 2 TBSP Heavy Cream or Milk of your choice
- 2 Small spoons vanilla
- Big pinch of salt
- Strawberry jam
- Preheat the oven to 350°F. Line up the parchment paper on the sheet tray and set it aside.
- Add the sugar and lemon zest to a mixing bowl. Scrub the skin over the sugar until the texture is like wet sand. Add eggs, tahini, olive oil and vanilla. Beat together until smooth. Add the oats, oat flour, baking soda and salt and mix until the dough is combined.
- Using a cookie scoop, drop a bowl of dough into a sheet tray and spread the cookies.
- Bake for 10-11 minutes, then remove from the oven and let it cool in a tray for about 5-10 minutes before the cookies finish cooling on a wire rack.
- Prepare frosting while the cookies are cool. Add all ingredients except the jam to the mixing bowl and whisk until smooth.
- To assemble, sandwich cookies and sandwich a spoon of jam in the middle. If necessary, you can garnish cookies with melted white chocolate and freeze dried strawberries. enjoy!
- Preparation time: 15
- Cooking time: 15
- category: cookie
keyword: Oatmeal, oats, cookies
Source: Camille Styles – camillestyles.com
