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Deliciously Organic: Oatmeal Cream Pies

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Friday, April 23, 2010

Oatmeal Cream Pies



Every once in a while I get nostalgic and like to eat an oatmeal cream pie - you know, the ones that come in the little wrappers? I loved eating the little packaged snack cakes and cookies as a kid and want to find ways to make them at home without all of the extra additives and preservatives. So I'm today I'm beginning a "Little Debbie Series" where I will re-create these little treats for the home cook. My kids are thrilled with the idea as you can imagine, and I think my neighbors are going to like it too since they are the recipients of the sweets I bake.     



These pies are moist, chewy, and filled with a decadent buttercream - sweet, buttery, and melt-in-your-mouth perfect.  Put one in a little package, and take it to work or stick it in your child's lunchbox without an ounce of guilt.  Now that's my idea of a mid-day treat. 




Oatmeal Cream Pies

This recipe calls for two types of whole wheat flour. Whole wheat pastry flour is used in this recipe because of its buttery flavor, and whole wheat flour is used for its high protein count that gives structure to the cookie. Both flours are available at most grocery stores.
Makes: about 24 2-inch pies

1 cup unsalted butter
1 cup muscovado (a rich dark-brown sugar)
1/2 cup organic whole cane sugar or sucanat (click here to read more)
1 large egg
2 teaspoons vanilla extract
1 cup whole wheat pastry flour (this one is a good brand to use)
1/2 cup plus 2 tablespoons whole wheat flour
2 1/2 cups rolled oats, pulsed in a food processor until coarsely ground
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon cinnamon

Preheat oven to 350°F and adjust rack to middle position. Place butter, muscovado and whole cane sugar in the bowl of a standing mixer. Using beater attachment, beat butter and sugars on medium speed until combined, about 1 minute. With mixer on low, add egg and vanilla. Stir together flours, oats, baking soda, sea salt, and cinnamon. Turn mixer on low and slowly add flour mixture to butter mixture until incorporated.

Scoop dough using a 1 1/2-inch cookie scoop (if you don't have this kind of scoop you can scoop it out with a spoon, just try and scoop the balls evenly) and put on a baking sheet lined with parchment paper.  Bake for 11 minutes. Cool to room temperature.  

Buttercream filling

2 eggs
1/2 cup organic whole cane sugar or sucanat
1 teaspoons vanilla
pinch of salt
2 sticks butter, softened, each stick cut into tablespoons

In the bowl of a standing mixer whisk together, eggs, whole cane sugar, vanilla and pinch of salt. Set bowl over pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Beat egg mixture on medium-high with whisk attachment until light and billowy, about 5 minutes. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added it might look curdled, but keep mixing. Turn mixer on high and beat for 1 minute until light and fluffy.

To assemble cookies: Spoon buttercream into a pastry bag with a large tip attached. (If you don't have a pastry bag, simply spoon the buttercream into a ziploc bag and snip one corner off of the bag.) Pipe about 2 tablespoons buttercream onto half of the cookies. Top the frosted cookies with another cookie to create a sandwich.

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21 Comments:

Anonymous Ann said...

Would honey be substitutable? (I have honey in my pantry...)

April 23, 2010 at 7:11 AM  
Blogger Julia said...

These look amazing. These would make our household very happy!

April 23, 2010 at 8:31 AM  
Anonymous Sophia said...

Yum, yum, yum! These look so tasty. It's so refreshing to see people baking with organic ingredients! What do you think of Tree Hugger's Terrific Organic Vegetarian Chili?
http://www.recipe4living.com/recipes/tree_hugger_s_terrific_organic_vegetarian_chili.htm

Thanks for sharing these cookies, by the way!
~Sophia
www.chewonthatblog.com

April 23, 2010 at 8:35 AM  
Blogger Cherine said...

Those cream pies look fantastic!! A fabulous treat!

April 23, 2010 at 9:55 AM  
Anonymous myrecessionkitchen said...

Just found your blog on tastespotting, wonderful post.
I'm going to bookmark this recipe!

April 23, 2010 at 1:12 PM  
Anonymous Sarah said...

Love it! And love your blog!

April 23, 2010 at 3:05 PM  
Blogger Wanna Be Chef Mysti! said...

im impressed, always good to see all organic recipes! love your blog!

April 23, 2010 at 4:59 PM  
Anonymous marla {family fresh cooking} said...

You have outdone yourself with these. They look creamy & crumbly good.

April 23, 2010 at 5:43 PM  
Blogger Elizabeth said...

This past weekend I had a fantastic Oatmeal Cream Pie from Whole Foods and I've been thinking about it ever since. The one I had was maple flavored. Could the rapadura in the filling be replaced with maple syrup as the sweetener or would that mess up the texture of the buttercream?
Also, could maple syrup work in the cookie recipe instead of vanilla or would you have to adjust the sweetner quantity as well?

April 23, 2010 at 5:53 PM  
Anonymous Jessica said...

What beautiful "pies." I know what I'll be doing this weekend...making my family happy!

Thanks for the great recipe.

jessyburke88@gmail.com

April 23, 2010 at 8:19 PM  
Blogger Delaina said...

These look fantastic! I'm very excited to try them!

April 23, 2010 at 9:17 PM  
Blogger Deliciously Organic said...

Ann: I haven't tried them with honey, but I don't think it would be a good substitute. If honey was used I'm afraid the cookies would run all over the pan...they'd still taste great though!

Elizabeth: You could try substituting 1/2 of the whole cane sugar with maple syrup in the buttercream recipe and see how it does. For the cookie dough, I'd stick with the sugars listed b/c syrup might make the cookies run all over the pan. Please let me know how they turn out if you make them!

April 24, 2010 at 6:20 AM  
Blogger jen said...

goodness gracious.

April 24, 2010 at 11:25 AM  
Anonymous Jen said...

I LOVED oatmeal cream pies when i was little. Thanks for bringing back great memories! I can't wait to make these.

April 24, 2010 at 4:57 PM  
Blogger Stella said...

Wow! I love this-wish I was at your house on this fine day that these were baked. This is truly a great recreation of something so many people crave...

April 25, 2010 at 5:46 AM  
Anonymous Nisrine@Dinners and Dreams said...

These oatmeal sandwiches look fabulous for a snack. Thank you for a delicious recipe.

April 25, 2010 at 11:58 AM  
Blogger Gail said...

There's nothing as tasty as a batch of memories. I'm like that with a lot of foods...and I think they taste so much better than normal food when it conjurs up sweet days of the past.

-Gail

April 25, 2010 at 6:54 PM  
Blogger Mari's Cakes said...

This looks yummy. I will due this recipe for sure.

Have a great day.

April 25, 2010 at 8:51 PM  
Blogger Amy said...

Why can't I be your neighbor??

April 26, 2010 at 9:07 AM  
Anonymous Sharon Harvey said...

What a great idea! The oatmeal cream pies look delicious, and I can't wait to see how you recreate the other classic Little Debbie snacks!

April 26, 2010 at 9:28 AM  
Anonymous Sarah said...

Made these last weekend! By far the best oatmeal cookie I've ever had. The filling was a little too buttery for me. I think next time I'll use just a little less butter and a little more sugar and vanilla. Overall, AWESOME.

May 3, 2010 at 3:56 PM  

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