move over, debbie

i was all prepared to bring you something fruity today, i had two recipes in mind. but then when i went to pull up one of them, i passed something in the recipe book that called out screaming to be baked. i could not ignore the cries of the oatmeal cream pies, and i knew it was kismet when i found that my jar of fluff was “best by” this month. since my mother is a baker as well, growing up i did not receive packaged sweets except for the occasional yodels (my mothers weakness back then)… so i cant say that oatmeal cream pies “really bring me back”, but i do think that they evoke a sense of nostalgia anyway. they are a classic. not quite the 57 chevy of cookies, but a classic nonetheless.

i was surprised to find that these cookies had peanut butter in them, but as a lover of peanut butter, this was just an additional draw. heres what i find to be the funny part: last week i was not exactly thrilled to end up with flat, chewy cookies, but this week i was thrilled that the cookies came out perfectly flat and chewy. whoopie pies should be puffy and cake-like, cream sandwich cookies should be flat and chewy or crunchy, depending on what you are going for.

these were incredibly easy to make and equally incredibly tasty- in my opinion much better than little debbies, but i may be biased. i chose to make them smaller (ended up with 24 rather than 13) since they are coming with me to work so i wanted to get more out of them, and avoid my co-workers furthering their belief that i am trying to fatten them up! see, every monday (and often additional days) i bring in goodies to work and leave them out for the folks around the office. i would like to believe them when they tell me that they love having at least one reason to look forward to monday mornings, but i do also believe them when they tell me that they are onto my plan to make them gain weight… so much so that i told the new guy sitting next to me to apologize to his wife for me in advance. i try and make things as healthy as i can– i dont use bleached flour, a lot of butter, nor much white sugar– so hopefully that helps my case?

i think next time, especially if i will be bringing these to a party or giving them as a gift, i might make some of them with peanut butter, chocolate, or strawberry filling, and some plain ones dipped in chocolate! yummmm…i am going to need to do this very soonly!

Recipe (from Better Homes & Gardens):

for cookies:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup  quick-cooking oats
• 2 teaspoons hot water

for filling:

• 1/4 teaspoon salt
• 2 tsp warm water
• 1 7-ounce jar marshmallow creme
• 1/2 cup shortening
• 1/3 cup powdered sugar

1. preheat oven to 350. grease cookie sheet. in a small bowl, combine flour, baking soda, and baking powder. in a large bowl, combine butter and peanut butter. beat with electric mixer on medium speed until combined. beat in granulated sugar and brown sugar until fluffy. beat in egg and vanilla until just combines. stir in flour mixture and oats just until combined.
2. drop dough by rounded teaspoons 2 inches apart onto cookie sheet. bake in the preheated oven for 8 to 10 minutes or until edges are light brown and centers are set. cool on cookie sheet for 1 minute. transfer to a wire rack; let cool.
3. in a medium bowl, combine the hot water and salt. stir until salt dissolves. add marshmallow creme, shortening, and powdered sugar. beat with an electric mixer on medium speed until combined.
4. spread marshmallow mixture on the flat side of half of the cookies. top each frosted cookie with another cookie, flat side down. makes 13 sandwich cookies.

to store: place filled cookies between sheets of waxed paper in an airtight container. store at room temperature for up to 3 days, or freeze unfilled cookies for up to 3 months. thaw cookies, if frozen; fill as directed.