{"id":743,"date":"2023-03-22T13:45:58","date_gmt":"2023-03-22T18:45:58","guid":{"rendered":"https:\/\/easygayoven.com\/?p=743"},"modified":"2023-04-09T22:32:46","modified_gmt":"2023-04-10T03:32:46","slug":"oatmeal-sandwich-cookies","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/oatmeal-sandwich-cookies\/","title":{"rendered":"Oatmeal Sandwich Cookies"},"content":{"rendered":"\n
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These oatmeal sandwich cookies are like Little Debbie Oatmeal Creme Pies… if Debbie were 25 years older, recently purchased her first home (in this market??) and is thinking about getting her Ph. D. They are deeper, more mature, and have traded in sweetness for TASTE. Okay metaphor over, everyone breathe. <\/p>\n\n\n\n

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The addition of browned butter in the cookie dough gives these oatmeal cream pies an undertone of nutty, toffee-like flavor. And since American buttercream can be so… boring<\/em>. And since I’m really not going to make you go out and buy shortening for this \u2014 cream cheese is the star of the filling, and outnumbers the butter 4-to-1. <\/p>\n\n\n\n

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What are the ingredients for oatmeal sandwich cookies?<\/h2>\n\n\n\n
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  • Unsalted butter, browned<\/strong>
    Browned butter deepens the flavor of these cookies. Since the primary taste in the snack-aisle version is just….. sugar, I really want to amp up the caramel-y, butterscotch-y notes of the oatmeal cookies. <\/li>\n\n\n\n
  • Unsulphered molasses<\/strong>
    Please ensure that you use regular, unsulphered molasses. This type has 70% sugar content compared to blackstrap style or \u201crobust\u201d style, which has 45%. They look similar on the grocery store shelf, so pay attention to the label.<\/li>\n\n\n\n
  • Dark brown sugar <\/strong>
    With even more added molasses than light brown sugar (yes, molasses turns granulated sugar into brown sugar) using only dark brown sugar and no granulated sugar makes these cookies super chewy. <\/li>\n\n\n\n
  • One large egg<\/strong>
    You can use an egg straight from the fridge because we’re trying to cool down and firm up the browned butter.<\/li>\n\n\n\n
  • Vanilla extract<\/strong> 
    There are few baking recipes where a little vanilla extract doesn’t belong. And though there are other flavors like molasses and oats and the nutty browned butter, the vanilla is still there in the background. <\/li>\n\n\n\n
  • All-purpose flour<\/strong>
    This is where so many bakes go wrong. If you want to avoid cake-y, crumbly, or dry cookies that don’t spread, measure your flour correctly. Either use the spoon-and-sweep method (where you spoon the flour into your measuring cup, then sweep off the excess) or use a digital scale. <\/li>\n\n\n\n
  • Corn starch<\/strong>
    The addition of corn starch helps keep these cookies soft and chewy, which is helpful so that when you bite down, the filling doesn’t just shoot out the sides. <\/li>\n\n\n\n
  • Baking soda and<\/strong> baking powder<\/strong>
    I like to use both in cookie recipes because you get lift from baking powder and spread from baking soda. Baking soda also helps give the cookies their iconic crackly tops. <\/li>\n\n\n\n
  • Kosher salt<\/strong>
    I use Diamond Crystal Kosher Salt. If you’re using table salt or iodized salt, those have finer granules and therefore have more density and saltiness per teaspoon. So since I call for 1 teaspoon of kosher salt in this recipe, I recommend using a 1\/2 teaspoon of table salt.<\/li>\n\n\n\n
  • Ground cinnamon <\/strong>
    We’re just using 1\/4 teaspoon in this recipe, just enough to give a little warm spice flavor but still let the other ingredients be the stars. <\/li>\n\n\n\n
  • Rolled oats<\/strong>
    The reason we’re all here! Old-fashioned, rolled oats get ground up into a flour and also added whole to the finished dough for maximum flavor. They absorb a lot of moisture, which is why this recipe doesn’t have much all-purpose flour. <\/li>\n\n\n\n
  • Cream cheese
    <\/strong>In the filling, cream cheese is the star. Please do not use cream cheese spread. That has additional liquid and additives that make it not ideal for fillings and frostings. Ensuring the cream cheese has time to come to room temperature and soften before mixing is key to a smooth filling with no lumps. <\/li>\n\n\n\n
  • Unsalted butter
    <\/strong>This is mainly here to mellow out the tang of cream cheese and to loose up the filling to a piping consistency. <\/li>\n\n\n\n
  • Powdered sugar <\/strong>
    Just enough to make it not-too-sweet, while also thickening the filling so it holds its shape and doesn’t shoot out the sides when you bite down.<\/li>\n\n\n\n
  • Heavy whipping cream<\/strong>
    Also mainly here to loosen up the filling and help make it super smooth. You could also use whole milk or even non-dairy milk here. \n
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      What is the cream in oatmeal creme pies made of?<\/h2>\n\n\n\n

      The FDA actually prohibits manufacturers from labeling fillings “creams” when they contain no dairy. That’s why you will see snack companies like Little Debbie and Oreo use the term “creme filling” or “creme pie”. In the Little Debbie snacks, there is no cream or butter in the filling. The ingredients do list nonfat dried milk, but it’s difficult to tell if that’s in the cookie or the filling. The filling is likely a marshmallow-type base mixed with oils. Of course, I can only go by taste, observation and what’s on the ingredients list (and in what order). I can’t claim to know exactly how it’s made.<\/p>\n\n\n\n

      In my version, the filling is comprised mostly of cream cheese. Then comes powdered sugar, unsalted butter, vanilla extract and just a little bit of heavy whipping cream to thin it out.<\/p>\n\n\n\n

      What if I don’t have a food processor? <\/h2>\n\n\n\n

      Half of the oats in this recipe get blitzed into very fine pieces almost like flour, then they get mixed in with the other dry ingredients. If you don’t have a food processor, you can grind the oats in a blender until they are just little flecks, then transfer them a bowl and whisk in the rest of the dry ingredients. You could also buy ground oats at the store if you’re desperate. <\/p>\n\n\n\n

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      Did you make these oatmeal sandwich cookies? I want to see! Tag me @easygayoven on Instagram and TikTok!<\/em><\/p>\n\n\n

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      Oatmeal Sandwich Cookies<\/h2>\n\t