Page 305
Originally posted 5/30/2020
Move over, Little Debbie, momma’s got a new favorite oatmeal cream pie!
We are on a roll with fabulous recipes and I am going to definitely be making these again. I absolutely ADORE oatmeal cream pies and they are at the top of my store-bought snack favorites, right up there with Nutty Buddies and Keebler Fudge Stix. If I buy a box they are gone in a couple of days.
I like the cookie in this one because of the firmer texture – it hasn’t been processed within an inch of its life or sat on a store shelf for a month before I give it a permanent home on my hips. There is just enough cinnamon to register on your taste buds without being too much and taking over. Full disclosure: I was a little short on quick cooking oats so subbed in quick cooking steel cut oats. That may be one of the reasons the texture is a cut above but I will take it!
One note on the filling – room temp butter in South Carolina is obviously not the same as the test kitchen that verified it would get light and fluffy if you beat it enough. It was just too soft from the start and never really got fluffy so much as less liquid-like. I had to add about 1/3 cup more powdered sugar to the cream filling to get it to hold its shape and stay put as a filling. Is that to be considered a feature or a bug? You decide.
