Today I decided to make these delicious Oatmeal Cream Pies as a way to add a new variation for oatmeal cookies. Previously, I had never made or heard of them before, but they seemed like such an interesting combination I had to try to make it and give it a shot! In terms of modifications, there ones I made were simply because I didn't have some of the ingredients on hand.
For instance, I used traditional butter rather than vegan butter and for the plant-based milk I used oat milk (Silk brand, which turned out really well). I also used 2 tbsps of oat milk for the vanilla cream frosting, as I prefer making a creamier texture, however, if you like your frosting thicker than I would stick with 1 tbsp. In addition, since I made the cookies slightly smaller, I ended up with 27 cookies, which made 13 sandwiches and 1 leftover cookie (great for sampling before serving!).
As for spreading the frosting, I just used a spatula to spread a generous dollop between the two cookies. However, you could also pipe the frosting using either a piping bag or a sandwich bag cut with a slit in the corner if you prefer a cleaner appearance. Another tip to keep in mind is to let the cookies fully cool, otherwise the frosting will melt, so wait about 30-45 minutes or until the cookie is room temperature. The cookies took about 15 minutes to bake at 350F and turned out really well!
One modification to make if you find the frosting too sweet is to simply reduce the icing sugar to 1.5 cups, which may affect the thickness/texture of your frosting, which you can then adjust accordingly. Also, you could add about 3/4 to 1 cup of raisins to your oatmeal cookie batter before baking if you wanted to add a little extra something or perhaps some mini chocolate chips! The world is your oyster haha! I hope that you enjoyed this review and have fun baking :)
Here is the link to the recipe I used: purelykaylie.com
Comments