Recipe #2: Oatmeal Creme Pies

Oatmeal Creme Pies

Oh M goodness. This recipe was so fun to make. It does take a good chunk of time but the reward is so worth it. My favorite part of cooking from Joanna's cookbook is reading the traditions behind these recipes. She makes this recipe for her kiddos at the end of every school year as a way to celebrate the transition to summer. She has a family BBQ and pays homage to her own childhood. I mean who can't relate right? I remember when my mom packed my lunch in elementary school it was either a ding dong or a oatmeal creme pie. I sometimes on occasion still splurge and get an oatmeal creme pie. If you're lucky, you can find a double decker oatmeal creme pie. I really enjoyed making these and these little babies will give Little Debbie, a run for their money at your house. These cream pies will definitely satisfy your sweet tooth and although I did enjoy them, they did taste a little too sweet for me. But my mom loved them.

There were a few things that I did different in the recipe, I didn't have any unsalted butter on hand so I just used regular salted butter and it still tasted great. I did not have any molasses either. #Covid19. Instead of molasses, I used Karo syrup and it still tasted great.

There were a few hang ups as I made the recipe along the way. The first hang up was that I didn't accurately measure when my dough balls were being placed on the baking sheet and I ended up running out of dough so I could only make 14 creme pies instead of the 15 creme pies. As they baked, some got more crisp than the others and ended up sticking to the other creme pies. I will tell you it was hard to get 10 cookies on the baking sheets, I could only fit 9 comfortably, so watch out for that when you make them.

As the cookies cooled, I made the filling and be prepared for lots of filling. It didn't really specify how much filling to put into each cookie, so as my cookies were chilled enough to allow for the filling, I loaded it up. I might have loaded it too much because some filling was spilling out of the cookie while others I used sparingly on the cookie. I would recommend somewhere between 2 to 2 1/2 tablespoons of filling per cooking.

My favorite part was smashing the cookies together and seeing the filling splurge out of the sides of the creme pies. These were delicious and I will guarantee whether you eat them at a BBQ, picnic, or for dessert, these babies will be gone.  I would love to try these when you have frozen the filling or made the cookies a little doughy but in all, I will be making these in the years to come.

Cheers,
Mikenzie