As I was driving across a road lined by brown trees and looking into a gray sky so low I could have reached out and touched it, I heard a radio DJ announce that researchers have determined this is the most depressing week of the year. Apparently, the winter doldrums are a real thing, and we are in the thick of them. Perhaps that is why we turn to comfort foods in the thick of winter. Both our bodies and our souls need a little nourishment.
I decided to do a little comfort baking and ended up with a batch of delicious oatmeal cookies that I turned into old fashioned oatmeal cream pies. Why have a cookie when you can have a sandwich cookie, right? Enjoy!
Oatmeal Cookie Cream Pies
- For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable shortening
- 4 tablespoons (1/2 stick butter)
- 2 tablespoons vegetable oil
- 2 1/4 cups brown sugar
- 2 large eggs
- 1/2 cup plain or vanilla yogurt
- 2 teaspoons vanilla extract
- 3 cups rolled oats
- 1 1/2 cups raisins
- For the Cream Filling
- 8 tablespoons (1 stick) butter
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons whipping cream
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg and set aside.
- In a large bowl, cream together the shortening, butter, oil, and brown sugar.
- Beat in the eggs, one at a time, mixing thoroughly after each addition.
- Stir in the yogurt and vanilla extract followed by the oats and the raisins.
- Next beat in the flour mixture in three separate additions, making sure to beat well after each.
- Drop the batter by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350 degrees F for 12-14 minutes until light tan in color.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- While the cookies cool, prepare the cream filling.
- Mix all of the filling ingredients together on medium speed, then increase the speed to high for two minutes to lighten up the texture. The amount of whipping cream needed will depend on the desired thickness of the cream filling.
- Place one to two tablespoons of filling on one cookie, then top with a second cookie to construct the cream pies.
The cookies pictured here were formed from two tablespoons of dough rather than the one tablespoon recommended by the original recipe. With a yield of nearly five dozen cookies when using one tablespoon of dough, this recipe would be a good go-to when baking for parties or bake sales. Depending on the amount of cream used to fill each sandwich cookie, it may be necessary to make a second batch of filling.