(The recipe for these deeeelicious Oatmeal Cream Pies came from How to Eat a Cupcake.)
I’ve really gotta start posting things immediately after I’ve baked them. I baked these Oatmeal Cream Pies about two weekends ago when our friend Ben was in town visiting from Ohio. He and my husband went to see Sonic Youth at Prospect Park and I (having seen Sonic Youth before and wishing to keep my eardrums in tact) decided to bake.
When Cassie at How to Eat a Cupake posted these Oatmeal Cream Pies a few weeks ago, I knew I had to make them. I grew up on the Little Debbie variety and knew a homemade version had to be about a million times better.
The cookie itself was a fairly easy recipe. When I dolloped the cookie batter on my cookie sheets, I took the opportunity to butter the bottom of a glass and smash them down a little because I was skeptical that they would flatten.
I shouldn’t have bothered. I think my cookies got a little too flat and crispy; I would have liked them to be a little chewier and soft. And I ended up over-baking my second round and burning them black, so I had a lot less cookies than I would have liked.
The cream filling in the middle – marshmallow-y vanilla gooey goodness – saved these cookies and provided a much needed softness to the crispiness of the cookies. Next time I’ll use a pastry bag to apply the cream. Using a spoon spread the filling out to the edges too much and many of my cream pies were leaking (nothing that couldn’t be fixed by firming up in the fridge overnight, but they still weren’t as pretty as they could have been).
These were a big hit with my husband and Ben. The next morning Ben went to visit another friend in Brooklyn and I sent him off with two cream pies. He said he stopped at our neighborhood coffee shop and the guy taking his order pointed at the cream pies in a baggie in his hand and said, “Nice!” He told me his friend also enjoyed them.
I’m very excited to make these again.