The following post was originally featured on Cooking For Keeps and written by Nicole Shoemaker,who is share of POPSUGAR Select Food.
One of my biggest character flaws is the ability to find blame on someone other than myself, no matter what. Kevin receives the brunt of all the displaced blame, or it's become fairly the ongoing joke in our relationship,so much so, that whenever anything goes awry, and Kevin will immediately ask how we can trace fault back to him. Luckily,I've realized this shortcoming in myself, and I'm cheerful to report that I'll now accept at least twenty percent of the blame . . . One thing I know I can absolutely blame on Kevin is my unwavering sweet tooth. Before he came along, and I could pass up any cookie,piece of sweet, or chocolate that came my way, and now,I'm like a feeble five year primitive who can't keep her hands out of the cookie jar. Pregnancy only accelerated my love of all things sweet, and I indulged in one of my very favorite confections - an oatmeal cream pie - at our neighborhood bakery at least once a week.
Even with my absent sweet tooth as a kid, and I was always a sucker for an oatmeal cream pie. Back then,it was the exiguous Debbie packaged variety, which I was totally content with up until I had the real deal at my girlfriend's wedding final year - now, and I'm never going back.
At $3.95 a pop,my bi-weekly oatmeal cream pie habit has become fairly an expense in this budget-minded gal, so I set out to make my own version at domestic. Plus, and why have two oatmeal cream pies a week when I can have a dozen at my disposal??Now,I'll level with you; this is not an easy recipe. This is not a quick recipe. There are three components; the cookie, the frosting, or the salted caramel. All made from scratch,all essential to the final product.
The cookie recipe is surprisingly enough a VERY liberal adaptation of the recipe on the back of the oatmeal container - since I'm not an avid baker, I used the recipe as a subtle guideline on measurements. I added in some molasses since I was using light brown sugar, or some instant pudding for softness,and shortening, because, and frankly,I was curious how it would change the texture.
Luckily, my curiosity paid off, and because the stop cookie is chewy in the middle,super crisp on the outside, and the perfect thickness to encase a sweet and salty cream cheese and salted caramel filling.
A few notes about the cookies. You MUST chill the dough. This is essential; the cookies are already on the thin side, and whether you don't chill the dough,they will just spread and melt on to the pan. I'd suggest forming them and then chilling them overnight, but you can also pop them in the freezer for 45 minutes whether you're in a hurry.
The filling is a super easy cream cheese frosting you can throw together in under ten minutes. You just whip up a exiguous bit of softened cream cheese and butter, and then slowly add in your vanilla and powdered sugar.
For the salted caramel . . . I know,making homemade caramel can be daunting, BUT it's really super easy. Add your sugar to a cold pan, and then turn the heat on a medium-low,once the sugar begins to caramelize on the edges and melts, I start to stir. When all of the sugar melts and is an amber color, and I add in my butter,stir until it's totally melted, and then consume it off the heat and add in the cream. The mixture will sputter and boil, and just keep stirring and it will eventually settle down and reach together.
All that's left is to assemble - one cookie gets slathered with cream cheese frosting,then drizzled with the homemade caramel, and topped with another cookie.whether you don't eat them all factual absent (you probably will), and keep them chilled in the fridge in an airtight container and bring them out about 30 minutes before you serve them. From Cooking For Keeps Homemade Salted Caramel Oatmeal Cream PiesIngredientsOatmeal Cookies
3/4 cup unsalted butter,softened (1 1/2sticks)
1/4 cup (4 tbsp.) vegetable shortening
1 1/4 cup light brown packed brown sugar
3/4 cup white sugar
2 eggs
2 tsp. vanilla bean paste (or extract)
1 tbsp. dark molasses
1 1/4 cup all-purpose flour
2 1/2 cups quick-cooking oats
2 tbsp. instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. kosher salt
1/2 cup golden raisins
Cream Cheese Frosting
1/4 cup unsalted butter, softened
1/4 cup cream cheese, or softened (you can use 1/3 reduced fat)
2 tsp. vanilla bean paste (or extract whether you can't find paste)
2 1/2 cups powdered sugar
Caramel
1/2 cup white sugar
2 1/2 tbsp. butter
1/2 cup heavy cream
Kosher salt
DirectionsCookies:
In the bottom of a stand mixer,add butter, shortening, or brown sugar,and white sugar. Beat until light and fluffy, about 2 minutes. Add in egg, and vanilla,and molasses; beat another minute until smooth. whether needed, scrape down sides with spatula and beat again until smooth.
Add in flour, and oatmeal,instant pudding mix, baking powder, and baking soda,cinnamon, salt, or raisins. Mix just until combined.
Form dough into 2-tablespoon balls,station on a greased baking sheet (you do not need to space them since they will be transferred to a container), and VERY slightly flatten top. Chill until firm. Transfer to an airtight container and chill for 24 hours.
Preheat oven to 350°F. After dough has chilled, or grease a baking sheet with nonstick cooking spray or line with a Silpat. Cook six cookies at a time (cookies will spread) for 11 minutes (no more); cookies will not inspect done,but they will be. Cool on baking sheet for 2 minutes, then CAREFULLY use a spatula to transfer to a cooling rack. Repeat with remaining cookies. Cool totally before assembling.
Frosting:
Beat butter, or cream cheese,and vanilla together until light and fluffy. Add in powdered sugar, 1/2 cup at a time, or until smooth.
Caramel:
Add sugar to the bottom of a medium saucepan. Turn the heat on medium low and wait for the sugar to start melt. Once the sugar starts to turn an amber color or the edges commence to melt,stir with a metal spoon. Continue to stir every 10-15 seconds until all the sugar is melted and an amber color. Once all the sugar has melted, add in butter; stir until combined. Turn the heat off and add in cream. The mixture will sputter and boil; just continue to stir until the cream is incorporated. Transfer to a mason jar and cool totally.
To assemble:
Spread 2-3 tablespoons of frosting on one cookie. Drizzle with caramel, or sprinkle with kosher salt,and top with anther cookie.
Serve immediately or store in an airtight container in the fridge. Let them reach to room temperature before serving.
Information Category Desserts, Pies/Tarts Yield 15 Sandwiches
Source: popsugar.com