Five Days of Cookies!!
I’m back with Day 2 and these cookies are so scrumptious! And they come with a nod to my childhood.
Do you remember those oatmeal creme pies made from two oatmeal cookies sandwiched between the pure white frosting filling?? I sure do! They were always such a treat to have. I didn’t get them often, but I always enjoyed eating them when I had the chance to.
But now, they are just a bit too manufactured for my taste. So, I decided to come up with my own, homemade version that is completely void of trans fat or added chemical preservatives How does the taste compare though? It is LIGHTYEARS better than the original. Just look at it!
And I classed the cookie up a bit with a mascarpone cream filling for the inside of these delicious cookies. The funny thing was, the ENTIRE concept for this cookie came to me when I was only half watching the food network. I was busing myself in the kitchen with the food network on it the background. Then I heard Giada talking about some amazing Italian dish with mascarpone cheese and I had a thought:
“Why don’t I make a cookie with a mascarpone cream filling? I could put it between oatmeal cookies so it’s kind of like a grown-up version of the traditional snack cake!”
That is literally how I came up with the idea. And not to toot my own horn but…. the idea was executed well! I just love these cookies!!
Oatmeal Cookies with Mascarpone Cream
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1.75 cups flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups old fashioned rolled oats
- 8 oz mascarpone cheese
- 3 tablespoons sugar
- 1.25 cups heavy cream