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Callie’s Biscuits Recipe: Oatmeal Cream Pies

CalliesBiscuits_OatmealCookies_300These were inspired by my daughter Cate’s birthday and I decided to make these oatmeal pies for her classroom. Obviously, they were quite a hit. From Callie’s Biscuits and Southern Traditions.

You can roll the cream sides in sprinkles or chocolate chips. This is another recipe that’s fun to experiment with and create variations using different kinds of cookies and garnishes for the cream filling. You can also use store-bought cookies, or refrigerated dough cookies. A stand mixer is good for this recipe.

Makes 4 dozen cookies, 3 cups filling (enough for 2 to 4 dozen sandwich cookies)

10 tablespoons (1 1/4 sticks) butter
¾ cup firmly packed light brown sugar
½ cup white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups uncooked rolled oats (quick or old-fashioned)
1 cup raisins
1 cup chocolate chips

2 cups powdered sugar, sifted
½ pound (2 sticks) butter, at room temperature
1 (16-ounce) container marshmallow creme
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of kosher salt
Garnish (optional): Colored sprinkles or mini chocolate chips

1 Make the cookies: Preheat the oven to 350°F.
2 Beat the butter, brown sugar, and white sugar together with an electric mixer until creamy, 6 to 8 minutes. Mix in the eggs and vanilla.
3 Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Add to the butter mixture and mix well. Add the oats. Mix well. (If your mixer is not very powerful, you may have to do this mixing by hand.) Fold in the raisins and chocolate chips.
4 Drop by the tablespoon on ungreased baking sheets, ½ inch apart. Bake 8 to 10 minutes, until the cookies are light golden brown.
5 Let cool briefly on the pans, then remove to racks to cool completely. If baking multiple batches on the same baking sheet, make sure the baking sheet cools before you put the dough on it.
6 Make the filling: Beat the sugar, butter, and marshmallow creme with an electric mixer until well blended. Mix in the vanilla, cinnamon, and salt.
7 Make the pies: Spoon the filling onto the flat side of half the cookies. Top each with another cookie and squeeze gently. Roll the edges in sprinkles or chocolate chips, if you’d like. Store in an airtight container.


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