Happy Easter all! When I was a kid, we would always get dressed up and go over to my grandparent’s house for an egg hunt, and afterwards eat deli ham, deviled eggs, and drink fizzy green punch (it’s a McG family thing-don’t ask). Then my Mom took over, and turned Easter into one of my favorite feast days. Now I can look forward to fresh seafood, tomato and burrata salads, spinakopita, Maryland deviled-eggs (Old Bay of course)!
I’m convinced my Mom can cook anything, and man can she create a table-scape. She’s just not that into baking, which is where I come in. This year, I wanted to find a recipe that would appeal to kids and grown up kids alike. Something sweet, portable, and to appease the non-chocoholics in my life. I bring you my take on Oatmeal Cream Pies just in time for Easter!
Oatmeal Cream Pies (makes about 40 cookies, 20 sandwiches)
- 2 cups old fashioned oats
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1 1/2 sticks salted butter, softened
- 1 1/4 cups light brown sugar
- 2 eggs
- 1 1/4 cup raisins
- 1 tsp vanilla extract
- 1 12 oz Betty Crocker Whipped Fluffy White Frosting
First, preheat the oven to 350 degrees. In a medium bowl, mix the oats, flour, salt, cinnamon and baking soda together with a spoon.
In a large bowl, mix the softened butter and brown sugar with a hand-held mixer for about 2 mins. Add your eggs and vanilla to the wet mixture, and mix on medium speed until all of the ingredients are combined. Slowly incorporate the flour and oat dry mixture into the wet ingredients, I added a quarter of the mixture at a time. Combine dry and wet ingredients with your mixer on low until completely blended. Stir in your raisins with the spoon.
Ok decision time! Large or small cream pies? I say go big or don’t eat, so went with the large size. If so, put heaping tablespoons of the batter onto a silpat (can also use parchment paper) on top of your baking sheet. If you want the smaller hand-held variety cookies, use a regular cereal spoon to dole out your batter. Make sure to leave at least an inch to 1 1/2 inch between batter. It will spread out while cooking. Cook in a 350 degree oven for 14-16 minutes, rotating your cookie sheet half way through to ensure evenly-browned goodness.
Let your cookies cool on a wire rack for 5-10 mins. Once they are cooled, use a spoon to spread about a tbs of the frosting between two cookies. You guys will love these! They have a melt in your mouth brown-sugary goodness quality and are easy to transport today’s Easter feast.
Imperfectly Delicious 