Oatmeal Cream Sandwiches

Do ya'll know how much I love Pinterest? Seriously I could spend hours upon hours pinning stuff. I've decorated my entire house, filled my closet with shoes and clothes and hats and every accessory imaginable...all on my Boards! LOL


Two of my most favorite boards are 'Recipes to Try' and 'Pinterest Recipes I've Tried.' Recipes to Try is slowly getting out of control so I am on a mission to make what's already there before I add anymore. 


I couldn't wait to make these delicious cream filled cookies!

The only thing I changed about this recipe was adding chopped pecans to the batter for the last batch. The cookie alone was soft and chewy and could totally stand on its own. These will most definitely be among the rotation at 18082!


Oatmeal Cream Sandwiches
http://www.burning-down-the-house.com/2011/09/01/oatmeal-cream-pies/


What you need:



For the cookies

• ¾ cup dark brown sugar
• ½ cup sugar
• 1 cup unsalted butter, at room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp honey
• 1 ¾ cup all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1/8 tsp cinnamon
• 1 ½ cups quick cooking oats

For the marshmallow frosting

• 2 egg whites
• ¼ tsp cream of tartar
• ½ cup sugar
• ½ tsp vanilla

What to do:

• Preheat the oven to 350 degrees Fahrenheit and cover baking sheets with parchment paper. Set the baking sheets aside.
• In a medium bowl cream the butter, sugar, and brown sugar together until light and fluffy. Add the eggs, vanilla, and honey and beat until the ingredients are incorporated.
• In a separate mixing bowl, whisk together the flour, salt, cinnamon, and baking soda. Add the flour mixture to the butter mixture, stirring just until incorporated. Stir in the oats until evenly distributed. Place the dough in the refrigerator for 15 minutes.
• Remove the bowl from the fridge and place 1 Tbsp of dough onto the prepared baking sheets. 
• Bake the cookies 10-12 minutes or until the edges begin to brown. The cookies will be soft but will firm up a bit as they cool. Let cookies cool completely before spreading with marshmallow cream.

While the cookies are cooling, prepare the marshmallow cream. 

• In a double boiler (or using a heatproof bowl set over a pan of simmering water) combine the egg whites, sugar, and cream of tartar. 
• Whisk the mixture frequently until it is very frothy.
• Place the mixture into a clean bowl.  Whisk on high speed until the egg mixture holds stiff peaks and is a light texture (several minutes). 
• Carefully fold the vanilla into the egg whites mixture. 
• Add the frosting to the underside of one cookie and assemble.

Originally posted March 2012