Hey friends!
There’s a lot going on here at the lake house…most notably, a 4.7 magnitude earthquake late Sunday night that scared the bejeezus out of me. Seriously. It felt like the house was tumbling off the mountain. All is well and we’re fine. Neighboring towns have been experiencing little earthquakes quite regularly. I hope it’s not something that happens here on a regular basis!
Other happenings: My 5 year blog anniversary is happening in just a week and I have some “remember when” posts planned to celebrate.
And finally, I have a confession. I have a blog crush. Seriously. Have y’all heard of Buns In My Oven? It’s a totally adorable food blog run by Karly. And how cute is the name? And so fun to say. Really. Say it aloud right now and you’ll see. Buns In My Oven!
So, anyway….I surfed on to Buns {we’re on a first name basis, Buns & I} while pinning over at Pinterest. The pic? Homemade Oatmeal Cream Pies. Yes. I just said homemade oatmeal cream pies. Who ever knew there was such a thing? Not I, because, surely, I would have already ditched Little Miss Debbie and added these to my repertoire.
I acquainted myself with these lovelies over the weekend and they were quite comforting as the earth shook, rattled, and rolled. Comforting and they taste A-MAZING. Seriously. Just like those little packaged ones. Except these are bigger. And, in this case, bigger is definitely better!
Don’t forget to stop by Buns In My Oven and thank Karly for introducing us to these yummies.
Oatmeal Cream Pies
For the cookies:
1 cup butter, softened
¾ cup brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
1 tbsp. cocoa powder
1 ½ cups quick oats
For the cream filling:
½ cup vegetable shortening
1 ½ cups marshmallow cream
2 cups powdered sugar
1 tsp. vanilla
1-2 tbsp. milk, as needed.
To make:
Cream together the butter and sugars. Add vanilla. Beat in eggs, one at a time until well combined. In a medium bowl whisk flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat flour mixture into butter/sugar mixture. Refrigerate cookie dough for 15 minutes.
Preheat oven to 350°
Drop about 1 tablespoon of cookie dough onto an ungreased cookie sheet. Bake for 10 minutes. The centers should look a bit undercooked when you remove them. Cool completely on a wire rack.
For the cream filling, beat together shortening and marshmallow cream. Add powdered sugar, adding a tablespoon of milk to start. Add additional milk until cream is spreadable. Beat in vanilla.
Spread about 1 tablespoon of cream filling on the bottom of one cookie. Top with another cookie.
1 cup butter, softened
¾ cup brown sugar
½ cup sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
½ tsp. salt
¼ tsp. cinnamon
1 tbsp. cocoa powder
1 ½ cups quick oats
For the cream filling:
½ cup vegetable shortening
1 ½ cups marshmallow cream
2 cups powdered sugar
1 tsp. vanilla
1-2 tbsp. milk, as needed.
To make:
Cream together the butter and sugars. Add vanilla. Beat in eggs, one at a time until well combined. In a medium bowl whisk flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat flour mixture into butter/sugar mixture. Refrigerate cookie dough for 15 minutes.
Preheat oven to 350°
Drop about 1 tablespoon of cookie dough onto an ungreased cookie sheet. Bake for 10 minutes. The centers should look a bit undercooked when you remove them. Cool completely on a wire rack.
For the cream filling, beat together shortening and marshmallow cream. Add powdered sugar, adding a tablespoon of milk to start. Add additional milk until cream is spreadable. Beat in vanilla.
Spread about 1 tablespoon of cream filling on the bottom of one cookie. Top with another cookie.
Just came across this super sweet post! Thanks so much for the kind words and the linky love! 🙂