Did this week seem extra long to anyone else or was it just me? Not overall bad, just long?
Well, either way, I don’t think anyone can argue that cookies are a must today and a classic like oatmeal cream pies is even better.
I just realized as I am writing this post that I am ending this week chocolate-less. What? That is something that must be amended next week. Don’t worry, I’ll make up for it eventually. It’s just that stupid business with my SD card that I told you about yesterday. Set backs suck, man.
So, in light of these facts I am going to keep today’s post short and sweet because I have a bunch of things to do today. Hopefully you guys don’t mind. I’m pretty sure you’re only here for the food anyway so let’s get to it.
Oatmeal cream pie. These three little words make me very happy, what about you? Unfortunately the real thing isn’t all that it used to be. Little Debbie may be very cute but the unpronounceable ingredients that go into her treats are not. Need I say, yuck?
Here I go again saying how much better it is to make everything homemade, yatta, yatta, yatta. I’m a broken record, I know, but can you argue with that? I just really like knowing what is going into the food we eat and I think everyone should enjoy that same peace of mind.
Okay, I’m not saying these are healthy or anything. They definitely aren’t going to join the power food list anytime soon, but in moderation they are such a yummy alternative to packaged junk foods. Plus, they are so easy to make and everone loves them. Especially the kiddos. They even really liked them without the frosting and that is totally an option, or you can just frost single cookies.
Grab the kids and get baking this weekend and then all that’s needed is a big glass of ice cold milk and you’ll be set. Cheers!
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 1 egg 2 cups packed brown sugar
- 2 tablespoons maple syrup
- 1 1/4 teaspoons salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- 3 1/4 cups flour
- 3 1/2 cups old-fashioned oats
- 1/4 cup (1/2 stick) butter, melted
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat oven to 350 degrees F (180 C). Beat butter and brown sugar in a mixing bowl until creamed. Add syrup, egg, vanilla, salt, and spice. Mix in flour then oatmeal. Roll dough into 2 tablespoon sized balls, place evenly apart on parchment lined baking sheet, and flatten slightly with palm.
- Bake for 8 - 10 minutes or until edges are golden. Remove and cool completely.
- Whisk together ingredients for frosting in a medium bowl until smooth. When cookies are cool, use a knife to spread frosting between sets of 2 to make cream pies.