Oatmeal Cream Pies

I bought a big box of the Little Debbie oatmeal cream pie cookies on an impulse yesterday, and am so delighted I did. Still, I got to thinking that I could probably make a batch of these that would be even more delectable. I have this obsession with renewing old-fashioned desserts and recreating 'classic' desserts that everyone (but me!) got in their lunch boxes as kids. Like oatmeal cream pies! and Ho Ho's! and Suzy Q's, etc. At the natural bakery where I work, we make a lot of vegan recipes, and one of the best is our vegan Suzy Q cake. It's PHENOMENAL! I'll post the recipe here eventually...So anyway, I'm currently searching for the perfect oatmeal cream pie recipe. I'm cataloging them here so I won't lose them and can try them all.

Recipe one, from someone's blog: http://einphilly.blogspot.com/2006/11/oatmeal-cream-pies.html
(this blog has some very cool recipes, btw)

For the Oatmeal Cookies:
Ingredients
2 sticks of butter*, softened to room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar
1 large egg
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups oatmeal**
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 tablespoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

* Chow.com called for 1.5 sticks of butter, and I upped it to 2 sticks for a crisper cookie.
** Chow.com called for pulverized oatmeal, but I don't own a food processor, so I used rolled oats and I liked them a little chunkier.

Cream the butter and sugars together until light and the mixture comes together, about 5 minutes. Add the egg,milk and vanilla, and beat until smooth.
In a separate bowl, whisk together all the remaining ingredients. Add to the butter mixture and stir by hand until dough comes together (it should be well incorporated but not overly mixed). Place dough in the refrigerator to chill for at least 1 hour.

Drop by rounded teaspoonfuls, about 2 inches apart, onto a baking sheet lined with parchment or a Silpat. Bake at 375°F until golden brown but soft in the center, about 10 minutes. Remove to a wire rack to cool completely.

Vanilla Filling:
Cream 1/2 white vegetable shortening with 1.5 cups of marshmallow cream and 2 cups of powdered sugar and 1 tsp of vanilla. If it's too stiff, add milk a teaspoon at a time until spreadable, but not runny.

Once cookies have cooled completely, match them in pairs and fill with a big tablespoon of the filling. Continue this process with the remaining cookies.


Recipe 2, from Chow.com

By Adrienne Handler

Total Time: 15 mins

Active Time: 15 mins

Makes: About 2 cups (enough to fill one snackie cake recipe)

Ingredients

• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 4 ounces mascarpone cheese or cream cheese, at room temperature
• 3 large egg whites
• 2/3 cup granulated sugar

Instructions

1. Cut the vanilla bean (if using) in half lengthwise, exposing the seeds. With the back of a knife, scrape out seeds and add to cheese. Mix until cheese is soft and vanilla is blended; reserve. (The rest of the vanilla bean can be saved for another use.)
2. Simmer 1 inch of water in a medium saucepot. Combine egg whites and sugar in a medium mixing bowl. Make a double boiler by placing the bowl with the egg mixture over the pot of simmering water. (Do not let the bottom of the bowl touch the water.) Whisk the egg mixture continously until it reaches 110°F, about 2 minutes. Remove from the heat.
3. Whisk the mixture with an electric mixer until it is doubled in volume, about 5 to 7 minutes. The egg mixture should be glossy and hold a soft peak. Add the cheese mixture and beat just until smooth.
4. Cover the mixture with plastic wrap and refrigerate until ready to use.