Day Two: Oatmeal Creams

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.

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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!

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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!”

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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

Print this recipe!

Ingredients

For the cookies
  • 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
For the filling
  • 8 oz mascarpone cheese
  • 3 tablespoons sugar
  • 1.25 cups heavy cream
Directions
For the cookies:
Preheat the oven to 350 degrees F and line cookie sheets with parchment paper.
In a large bowl, cream together the butter, sugars, and vanilla until light and fluffy. Then add in one egg at a time, incorporating the first egg into the dough completely before adding the second egg.
Next add in the flour, baking soda, salt, cinnamon, and 1/2 of the oats and gently beat to combine. Once the flour and oats and mostly incorporated, add in the remaining oats and gently mix until everything is evenly combined.
Spoon out rounded tablespoons of the cookie dough and place evenly apart on prepared cookie sheet.
Bake cookies for 10 – 11 minutes, or until cookies are light brown around the edges and set. Allow to cool on pan briefly, then transfer cookies to a wire rack.
Once cooled, sandwich about 1 – 2 tablespoons of filing between two cookies.
Eat and repeat!
For the filling:
In the bowl of a stand mixer fitted with a whisk attachment, beat the mascarpone cheese together with the sugar for 1 minute on medium speed.
With the mixer on low, VERY SLOWLY add in the cream about 1/4 cup at a time. Gently increase the speed of the mixture to high, and beat mixture for about 5 – 7 minutes once all of the cream has been added. Mixture should double in size and become stiff when ready to use.

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