Oatmeal Cream Cookiewich

Oat Cream Cookie

Think Little Debbie Oatmeal Crème Pies… but WAAAAYYYYYYY better! THAT’S what this oatmeal cookiewich is like! It’s soft, chewy, chocolatey, cinnamon oat-y & filled with the fluffiest cream filling. It’s basically heaven all in one bite!

 

Winter baking has SERIOUSLY commenced in my home & my winter bod is comin’ in HOTTTTT after this recipe hahaha! My hubby is going to have to ROLL me like Violet from Charlie & the Chocolate Factory… #nojoke.

 

You can absolutely ruin this cookie by replacing the chocolate chips with raisins… but that’s all on you. Don’t get me wrong, I like raisins, but they better not fucking touch my dessert. Like EVER, EVER.

 

These cookiewhiches are just so beautiful & festive. I dare you to take them to your next holiday party ;)

Happy Baking!

 

 


Serves: 17-ish cookiewhiches

Prep Time: You tell me…

Cookie recipe adapted from: https://glutenfreeonashoestring.com/gluten-free-oatmeal-cookies/

 

SHIT YOU’LL NEED:

|  OATMEAL CHOC. CHIP COOKIE  |

¾ cup brown rice flour

½ cup tapioca starch

¼ cup white rice flour

1 tsp xanthan gum

1 tsp baking soda

½ tsp kosher salt

1 tsp cinnamon

¼ tsp nutmeg, ground

1/8 tsp cloves, ground

½ cup granulated sugar

1 cup brown sugar, packed

10 Tbsp unsalted butter, softened at room temperature

2 eggs, room temperature

1 tsp vanilla extract

2 ½ cups quick cooking oats

6 oz semi-sweet chocolate chips (**CAN ruin this cookie & sub out the chocolate chips for raisins, by weight) ;)

 

|  CREAM FILLING  |

¾ cup unsalted butter, softened at room temperature

3 cups powdered sugar

3 Tbsp heavy cream

1 ½ tsp vanilla extract OR vanilla bean paste

Pinch of kosher salt

 

HOW TO DO THE SHIT:

|  OATMEAL CHOC. CHIP COOKIE  |

1.    Preheat oven to 350F. Line a baking sheet with parchment paper.

2.    In a large bowl, whisk together the flour(s), xanthan gum, baking soda, salt, cinnamon, nutmeg & cloves.

3.    Add both the sugars to the dry ingredients & whisk well to combine/break up any sugar lumps.

4.    To the bowl of a stand mixer, add the dry ingredient mixture. Add the softened butter, & beat with a paddle to moisten the mixture.

5.    Add the eggs & vanilla extract. Beat for 1 minute on medium-high speed.

6.    Scrape the bowl & add your oats & chocolate chips (or raisins…). Mix until just combined.

7.    Using a cookie scoop, scoop your cookies onto a baking sheet. (**NOTE: it’s ok if they are close together, you will space them out after chilling). Place the baking sheet in the freezer until firm, about 15 minutes.

8.    Once chilled, space your cookies about 2” apart (they will spread). Place in oven & bake for 12 minutes, or until the edges are LIGHTLY golden. They WILL definitely set up once they come out & cool—don’t overbake! Mine looked gooey as fuuuck, but firmed up perfectly!!

9.    Remove from the oven & let cool on cookie sheet until firm, about 10-15 minutes.

10.    Work on your cream filling!

 

|  CREAM FILLING  |

1.    With a stand mixer, beat the softened butter until creamy; about 3 minutes.

2.    Scrape the butter down, & in 3 batches, slowly add the powdered sugar on low speed. Scrape the bowl between each addition. **NOTE: this ensures you don’t get those nasty butter clumps or powdered sugar ball explosions. YW!)

3.    Beat on medium speed for 4 minutes—scrape the bowl AGAIN.

4.    Add heavy cream, vanilla extract, & a TINY pinch of kosher salt.

5.    Beat on high for 5 minutes (YES, 5 WHOLE MINUTES). Scrape 2 times within the 5 minutes. (**NOTE: You will visibly notice how much fluffier & creamy your frosting will get. The scraping of the bowl & amount of time you beat your frosting for is what gives it its creamy, melt in your mouth velvety texture.)

 

|  ASSEMBLY  |

1.    Flip half your cookies over, bottom side up.

2.    Assemble a piping bag fitted with a large round tip & fill with cream filling. (**NOTE: I used to use a Ziploc with the corner cut out pre-culinary days. WHATEVER WORKS).

3.    Pipe your filling, starting in the center of the cookie & making a swirl until you reach the edge of the cookie.

4.    Place another cookie on top & you have yourself a cookiewich! (**NOTE: it’d be cute if you rolled the edges of the cookie where the filling pops out, in raw sugar! Yea, I just thought of that. NBD <3)

5.    Repeat until all the cookies are done!


 

Oat Cream Cookie

^^^ the dough scooped & ready for chilling.

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

Oat Cream Cookie

 

 

Comments

Submitted by Anonymous (not verified) on Sat, 12/28/2019 - 09:33

These look almost as good as whoopie pies. 💁‍♂️

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