Because it’s Monday and it’s potentially going to be a long week. I don’t think anyone can argue that cookies are a must today, or that a classic like oatmeal cream pies is even better!
I just realized as I am writing this post that I am starting this week without chocolate. What? That is something that must be amended later I’m sure. Don’t worry, I’ll make up for it.
So, in light of these facts I am going to keep today’s post short and sweet because I have a bunch of things to do today. Hopefully you guys don’t mind. I’m pretty sure you’re only here for the food anyway so let’s get to it.
Oatmeal Cream Pie -> These three little words make me very happy, what about you? Unfortunately the real thing isn’t all that it used to be. Little Debbie may be very cute but the unpronounceable ingredients that go into her treats are not. Need I say, yuck?
Here I go again saying how much better it is to make everything homemade, yatta, yatta, yatta. I’m a broken record, I know, but can you argue with that? I just really like knowing what is going into the food we eat and I think everyone should enjoy that same peace of mind.
Okay, I’m not saying these are healthy or anything. They definitely aren’t going to join the power food list anytime soon, but in moderation they are such a yummy alternative to packaged junk foods. Plus, they are so easy to make and everyone loves them. Especially the kiddos. They even really liked them without the frosting and that is totally an option, or you can just frost single cookies.
Grab the kids and get baking this week and then all that’s needed is a big glass of ice cold milk and you’ll be set. Cheers!
Homemade Oatmeal Cream Pie Cookie Sandwiches
Ever wanted to make you're own version of this classic treat? Now you can!
- 1/2 cup organic vegetable shortening *see note
- 1 cup packed brown sugar
- 1 tablespoon pure maple syrup
- 2 tablespoons full-fat coconut milk
- 1 1/4 teaspoons salt
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- 1 3/4 cups quick cooking oats **see note
Preheat oven to 350 degrees F (180 C). Beat coconut oil, sugar, and brown sugar in a mixing bowl until creamed. Add syrup, coconut milk, vanilla, salt, and spice. Mix in flour then oatmeal. Roll dough into 1 1/2 tablespoon sized balls, place evenly apart on parchment lined baking sheet, and flatten slightly with palm because these cookies don't spread much. (you should get about 24 cookies)
Bake for 8 - 10 minutes or until edges are golden. Remove and cool completely.
Whisk together ingredients for frosting in a medium bowl until smooth. When cookies are cool, use a knife to spread frosting between sets of 2 to make cream pies. (you should have about 12 pies)
*I've also tried using coconut oil for these cookies and they work well with it, however you'll need to add about 2 tablespoons extra (1/2 cup + 2 tablespoons) as it tends to be a bit more dry. I'd recommend trying half coconut oil and half organic vegetable shortening first.
**if you don't mind the added texture, old-fashioned oats work fine too (although I'd recommend using only 1 1/2 cups)