Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Then, theres this sugary beast from :p

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Original submission: https://www.furaffinity.net/view/10307758/

Perfect little mouthfuls of yumminess from the kitchens of denaliamt

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Really wanted some oatmeal cream pies today, so I made some! Thought I'd share the recipe since they came out really good. This recipe is also great without the cream filling, if you just want to make some awesome chewy oatmeal cookies!

Ingredients:

For Cookies:

• 2 sticks (8 oz) unsalted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup brown sugar, packed
• 1/2 cup white granulated sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup *semi-sweet chocolate chips OR raisins (optional)
• 1 cup sweetened, shredded coconut (optional)
• 3 cups Old Fashioned rolled oats

*bittersweet or even white chips are fine too!

For Cream Filling:

• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3 cups powdered sugar
• 3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
• 1 and 1/2 teaspoons vanilla extract
• pinch of salt, as needed

 

Method:

Cookies:

1. Brown the butter - Place sticks of butter in a stainless steel saucepan on medium heat. Melt the butter, whisking to ensure it melts evenly. As it cooks, the butter will foam up, but it will subside. Keep whisking (you do not have to go crazy fast), keeping an eye on the bottom of the saucepan. Eventually, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Be careful, as it is very easy to go from browned to burnt. When the brown bits begin to form, remove the pan from heat and pour into a glass or metal bowl to cool while you prepare the other ingredients.
2. Whisk together the flour, salt, baking soda, nutmeg and cinnamon in a large bowl.
3. Preheat oven to 350°F (175°C). Place the browned butter in a mixer bowl and add the brown and white sugar, and beat until smooth (if you have a standing mixer, use the paddle attachment at a medium speed). Add the eggs and vanilla and beat until smooth.
4. Using a spatula, stir the flour mixture into the butter mixture.
5. At this point, if you are going to add chips or raisins and shredded coconut, fold them in with a spatula.
6. Butter your cookie sheets, or line them with parchment paper or Silpat mats. Spoon out some heaping tablespoon-fuls of cookie dough and place them on your cookie sheets, making sure they have about 2” of space between each glob, as they will flatten and spread out a little during baking. Bake for 10 minutes, or until they are a little brown around the edges, but still soft in the middle (they will firm up as they cool). For a crispier cookie, bake for about 12-14 minutes. 10 minutes should give you a nice chewy cookie.
7. Take the cookies out of the oven and let them cool on the cookie sheets for a few minutes. Then, carefully transfer the cookies onto a wire rack to cool. They should continue to be soft until completely cooled.

Cream Filling:

1. With a stand or handheld mixer, beat the butter until creamy. If your butter has been left out to soften, it should only take about a minute. Add the powdered sugar and mix on medium speed until combined. Add salt to taste. If filling seems too thick, add a tiny bit more heavy cream.
2. Now glob it on the bottom side of half your cookies and top with the remaining cookies, and shove them in your mouth!

Note: These cream pies will stay fresh and soft at room temperature for 2 days, after which you should store them in the fridge in an airtight container to keep the cream center fresh. They are best eaten within two days.

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