In episode 6 0f Magnolia Network’s flagship cooking show, Magnolia Table with Joanna Gaines, Gaines features a few landmark dishes that bring back fun memories from her childhood. When in the kitchen, I also find myself creating childhood favorites like ice cream sandwiches or grilled cheese sandwiches.
Gaines uses ordinary oatmeal cookies as the base for her delicious Oatmeal Cream Pies and reinventing these classic cookies to include a luscious vanilla buttercream filling is genius. I’m sure most people, like myself, have fond memories of eating oatmeal cookies as a child. Although I haven’t had them in a long time, after watching this episode I knew I had to bake a batch immediately.
Related: Best Holiday Cookie Recipes
How to Make Oatmeal Cookies
These oatmeal cookies are full of dark brown sugar and molasses and are just as sweet and delicious as I remember them. The cookies are made with butter instead of shortening, which gives them a rich, melt-in-your mouth texture. Quick cooking oats are used in this recipe so they only bake 10-12 minutes which is good for those of us that just can’t wait to get their hands on this delightful treat.
How to Eat Oatmeal Cookies
The ultimate way to enjoy these cookies is fresh from the oven with a tall glass of cold, milk. Or like Joanna suggests: two soft and chewy oatmeal cookies sandwiched together with a vanilla buttercream. No matter how you decide to eat them, there’s just something nostalgic about oatmeal cookies. I hope this recipe brings back some happy moments for you and your family.
Although I love to showcase cookies on a pedestal plate, be forewarned: These Oatmeal Cream Pies are so good they won’t last more than 10 minutes in your house.
Want more recipes from Magnolia Kitchen? Try these next:
See you next time…
Oatmeal Cream Pies
Ingredients
Oatmeal Cream Pies:
- 1¼ cups (2½ sticks) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 1 tsp dark molasses
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- 3 cups quick-cooking oats
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 2½ cups powdered sugar
- 1 Tbsp milk
Directions
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Preheat the oven to 375°F. Line three large baking sheets with parchment paper.
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In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed, add the oat mixture to the creamed butter mixture, about ⅓ cup at a time, beating until combined.
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Using a 1½-tablespoon scoop to portion the dough, place the dough balls about 2 inches apart on the baking sheets (10 cookies per sheet).
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Refrigerate the baking sheets for at least 20 minutes.
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One sheet at a time, bake the cookies until lightly golden, 10 to 12 minutes. Let the cookies cool on the baking sheet placed on top of a wire rack for 30 minutes.
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In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Beat in the vanilla.
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On low speed, slowly beat in the powdered sugar, about ¼ cup at a time. Then beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about 2 minutes.
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Lay out the cookies up in pairs, flipping one of each face up. Using a small (1-tablespoon) scoop, place filling on the bottom of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.
Kitchen Counter
Makes 15.
June 22, 2021 at 02:04AM
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Best Oatmeal Cream Pie Cookies Recipe Inspired by 'Magnolia Table with Joanna Gaines' - Parade
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Butter Cookies
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