oatmeal cream pie | The Brooklyn Baker

Don’t those Oatmeal Cream Pies look good? Wouldn’t you love to sink your teeth right into one? What’s that, you say? You don’t live in the New York area, so how can you possibly get your hands on one of these?

Well, if you have the winning bid, you can get your hands on 12 of them!

I am participating in a virtual bake sale Wednesday and Thursday as part of Bloggers Bake for Hope, a sort of silent auction wherein people can bid on various baked goods donated by bloggers. The person who wins each auction then gets the baked goods baked fresh and shipped to them! All proceeds from this virtual bake sale go to the Massachusetts affiliate of the Susan G. Komen for the Cure organization (the organizers of the bake sale are from Massachusetts).

Beginning at 12 a.m. on Wednesday, May 4 and running through 11:59 p.m. Thursday, May 5, you can place your bid on my Oatmeal Cream Pies or on one of the many other delicious-looking baked goods available by visiting this link. Starting at midnight tonight, the bidding links will go live and you will be able to click to submit your bid.

Be sure to keep checking on the item you bid on, because other people may outbid you and you will NOT get notification.

Here’s to raising money for a good cause and getting baked goods in the mail!

(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.