whiskey oatmeal cream pie cookies
I don’t do very much in celebration of St. Patrick’s Day anymore. The most I can muster is baking and I figured that a touch of something special would make these a little bit more “Irish”.
If I had some, I would have put shamrock sprinkles on the edges or something. But since this was a last minute “aha!” kind of thing, they’re plain and simple. But darn good.
[creamy, dreamy fluffy filling]
The whiskey that’s in the creamy filling can easily be subbed for most other things – Bailey’s Irish Cream, Almond Extract, Orange Extract or just plain old regular Vanilla Extract will also do the trick here. I went with whiskey just because it was what I had on hand and it seemed to fit the bill. The whiskey isn’t too strong, but it adds a distinct little “oomph” to the flavoring of the creamy middle.
[hot oatmeal cookies]
The cookies were a little thicker than I intended them to be. I flattened them out on the baking sheet after I noticed the first batch didn’t really flatten out at all. In the future, I’d want to make a thinner cookie. Jake thought they were perfect as is though. I thought they were a mouthful!
Also, my filling didn’t set up as much as I wanted it to – but that could be easily fixed with more butter and more powdered sugar for a firmer consistency. Or maybe you like runny filling? It’s not bad by any stretch of the means. There’s something satisfying in getting creamy goodness on your fingers – like an extra treat for when you finish the cookie. It’s like there are leftovers…
In any case, this last minute inspiration was a brilliant one. I was thinking about Little Debbie snacks that day and thought, “Man, I could make my own oatmeal cream pies. And I can do whatever I want with them!”
I love weekend inspiration.
Whiskey Oatmeal Cream Pie Cookies
(adapted from Bakingdom)
1 cup unsalted butter, at room temperature
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon pumpkin pie filling (or cinnamon!)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats (quick cooking)
Creamy, Awesome Filling Stuff
1 stick of unsalted butter, at room temperature
1 cup confectioners’ sugar
1 teaspoon whiskey
1 jar marshmallow spread
Preheat oven to 350 degrees.
Cream butter and sugars. Add the eggs and vanilla til light and creamy.
Mix together flour, spices, soda and salt. Gradually add flour mixture and oatmeal in thirds, until all of the dry ingredients are incorporated into the wet.
Make balls of dough and place them a couple of inches apart on a baking sheet. Bake for 10-12 minutes, until golden brown. Let cookies cool on the sheet for a few minutes before taking them off (they will seem to be too doughy to move at first, after a few minutes they will set up).
For the filling, mix together the butter and sugar til creamy. Add the marshmallow spread, pinch of salt and whiskey. Mix til smooth and luscious.
Fill the cookies with a couple of spoonfuls of filling. Smoosh cookies together and happily consume them.