Thursday, January 31, 2013

oatmeal cookie pies

This is an amazing recipe that I borrowed from Macaroni and Cheesecake, with only 2 minor adjustments. These turned out perfectly amazing, and I'm surprised there are any left today.
Super simple, you are basically making an oatmeal cookie, but leaving out additions like raisins or chocolate chips. Mix your flour, baking soda, pumpkin pie spice and salt together in a small bowl. I use pumpkin pie spice because I seem to have no regular cinnamon  and I liked the allspice flavor it added, but use what you want. Using room temperature butter, cream with brown sugar and regular white sugar, add your eggs, honey and vanilla then flour mixture. Last, add in your oats. Super simple, just like any other oatmeal cookie. Be sure to chill this in the fridge for about 15 minutes- it makes it easier to roll in your hands later.
After your dough is chilled, create 1 inch balls with your hands and gently press onto parchment paper. This will help ensure that your cookies will be a uniform size and shape. Cook in a preheated 350 degree oven for 8 minutes- just until the edges have turned dark brown. The insides will be soft, but this will set up. Let the cookies set on the tray, the transfer to a cool platter or cookie tray. Let cool completely.
While your cookies are cooling, start to make your marshmallow frosting. If you don't like this kind of frosting, you can use any variety you enjoy. In a double boiler over low simmering water, add your egg whites, sugar and cream of tartar. Stir constantly until your egg whites are super frothy and the sugar is completely dissolved. Then using a stand or hand mixer, whisk on high for several minutes, until the mix creates stiff peaks. To help this along, I added about a teaspoon of powdered sugar. When finished, gently fold in your vanilla.
Radar's always around somewhere in the kitchen while I'm cooking. At this point, if your cookies are completely cool, then frost a cookie with ample frosting and top with another cookie. I wrap mine individually in plastic wrap and then store in the fridge so the frosting stays set.

Oatmeal Cookie Pies
Mildly adapted from Macaroni and Cheesecake.
Cookies:
2 sticks room temperature butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 Tbsp honey
1 3/4 cup flour
1 tsp baking soda
1/8 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups quick cook oats

Preheat your oven to 350 degrees. In a large mixing bowl, combine butter and sugar until well creamed. Add in eggs, vanilla and honey until combined. In another mixing bowl, sift together flour, baking soda, pumpkin pie spice and salt. Add to your butter mixture until just combined. Add your oats. Chill in refrigerator for 15 minutes. Using your hands, form cookie dough into 1 inch balls and gently press onto parchment paper. Cook in oven for 8 minutes or until edges are dark brown. Let set on cookie tray then transfer to cookie tray and cool completely.

Marshmallow Frosting:
2 egg whites
1/2 cup sugar
1/4 tsp cream of tartar
1/2 tsp vanilla
1 tsp powdered sugar

In a double boiler over low simmering water, combine egg whites, sugar and cream of tartar. Whisk constantly until the eggs are very frothy and sugar is dissolved. Using a whisk attachment on a stand or hand mixer, blend on high for several minutes- until the eggs created stiff peaks. You can add powdered sugar to help this along. When ready, fold in vanilla.

When cookies are completely cool, frost one cookie and top with another cookie. Individually wrap and keep in a cool place.