Day 9: Oatmeal Creme Pies

Today has been such a relaxing, lazy snow day for me and I hope if you had the chance to stay home, you enjoyed your day as much as I enjoyed mine. We are making a classic today, Oatmeal Creme Pies! Now, I'm sure many of you have heard of Little Debbie's Oatmeal Creme Pies. Those inspired us to make our own version of the fan favorite cookie. Like the sugar gems, we make these constantly for tailgates, school functions, and parties because everyone adores them. My aunt initially gave us the idea when a parent at one of her daughter's field hockey tailgates made homemade versions of the classic treat. We decided to try them out and they ended up being a hit. Usually, we make just the classic oatmeal raisin cookie and plaster two of them together between store bought vanilla frosting. I know this sounds like cheating but I swear that we tried homemade frosting and store bought and found that the store bought just worked better with them. But we found a new frosting recipe that we tried out today and have decided we will continue to make this frosting because it is so delicious.

During the holidays, we try to mix it up a little, so we make a batch with craisins and a batch with raisins. The craisins add the reddish color to the cookie that gives it a more festive look and it also tastes like the holidays (if I had ever tasted the holidays, I'm sure it would taste like craisins).

Here's the recipe.

Adapted from Quaker Old Fashioned Oats Box.

Vanishing Oatmeal Raisin Cookies:

1/2 cup plus 6 tablespoons softened butter
3/4 cups brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats
1 cup raisins or craisins

Preheat oven to 350 degrees. Beat butter and sugars until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon, and salt. Mix well. Add oats and raisins. Mix well. Drop rounded tablespoons of dough on cookie sheet. Bake 8-10 minutes or until light golden brown.  Flatten cookie with back of a spatula while hot. Remove from baking sheet to wire rack.

White Chocolate Buttercream:

2 cups white chocolate chips
1 cup unsalted butter at room temperature
3-4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Place half of white chocolate chips in microwave and heat at 30 second intervals until melted. Then add in the rest of the chocolate chips into the melted chocolate to temper the chocolate. Stir until chocolate is smooth with no lumps. Beat butter in electric mixer until fluffy. Beat in half of powdered sugar, melted white chocolate, vanilla and milk until the mixture is smooth and creamy. Slowly beat in remaining powdered sugar until smooth. If frosting is too stiff, add a little more milk. Frost one side of cookie and sandwich it with another.

Yum, yumm, yummy! Don't they look delish! Well I just found out that school's cancelled tomorrow again due to snow so I'm going to celebrate with a cookie. Enjoy your Monday and see you tomorrow right here!