Recipe: The Daily’s oatmeal cream pies

The Daily s oatmeal cream pies Provided by The Daily This week we re sharing The Daily s recipe for its oatmeal cream pies with an added holiday twist This is my recipe for oatmeal cream pies I loved Little Debbie Oatmeal Creme Pies as a kid reported Natalie Howells The Daily s pastry chef and bakery manager It was inevitably a treat when we could get them at the store As I grew up I thoughtthat there had to be a way to recreate that great combo without all the extra preservatives she explained of her recipe inspiration In addition to an entirely pronounceable ingredient list Howells take on oatmeal cream pies includes cream cheese and ginger in the filling for a taste that s balanced and sophisticated yet nostalgic It s especially key that the dairy products in this recipe are mixed in at room temperature Otherwise the texture of the cookies will be altogether off Butter should be barely soft not melty It should not look shiny or oily Howells noted For the eggs I typically pull them out to minutes prior to mixing You can also crack them and have them in a bowl to help warm up quicker If the mixed batter or filling are refrigerated or frozen those will need to come to room temperature before proceeding More recipes from the Rough Draft archives Cookie ingredients cup unsalted butter softened cup granulated sugar cup dark brown sugar large eggs room temperature Tbsp vanilla cups all-purpose flour tsp baking soda tsp salt tsp cinnamon cups rolled oats Filling ingredients cups unsalted butter softened cup cream cheese room temperature cups powdered sugar tsp vanilla paste tsp salt cup candied ginger pieces optional Note if your powdered sugar seems lumpy or chunky sift before adding Mix the batter Using the mixing bowl of a stand mixer with the paddle attachment cream butter and sugars until light and fluffy Add eggs one at a time then vanilla and continue mixing Scrape the side of the bowl well Add all dry cookie ingredients except oats Mix on speed for to minutes then lower speed to and incorporate oats Make sure that there are no butter pockets at the bottom of the bowl if so mix by hand to get everything incorporated Using a tablespoon-sized cookie scoop scoop the dough onto parchment-lined sheet pans about to per pan Chill for at least minutes See tips for freezing instructions Bake the cookies Preheat the oven to Fahrenheit Place cookies in the middle of the rack in the middle of the oven Bake for minutes then rotate pans giving them a gentle tap on the counter to help the cookies spread out a little if needed Bake for an additional to minutes or until the edges are just turning golden brown Let cool wholly before filling Make the filling Using a stand mixer fitted with the paddle attachment cream butter and cream cheese on high until almost absolutely white fluffy and smooth Add in vanilla and salt Turn the mixer down to low and slowly add powdered sugar Once all sugar is in and you can t see individual granules turn the mixer back up to medium-high and mix until white light and smooth If using the candied ginger pieces they would be folded in at this point Note Keep an eye on the filling while mixing as it can go from light and fluffy to soupy quite hurriedly If that happens remove filling from mixer and chill in a covered bowl until solid If you are not using the filling that day it can be made ahead of time and stored in your refrigerator covered for up to one week or up to two months in the freezer Let the filling come up to room temperature before rewhipping prior to piping into cookies Fill the cookies Pair up your cookies then flip one of each over Using a piping bag with an open tip pipe a generous amount of filling into the center of the cookies that are flipped over Top with the remaining cookies pressing down gently to push the filling to theedges of the cookie sandwich These cookies can be stored at room temperature for up to one day or covered in the refrigerator for up to five days If refrigerating let come up to room temperature before serving The post Recipe The Daily s oatmeal cream pies appeared first on Rough Draft Atlanta