When we were younger, my mother was a health-food nut. I’m talking wheat germ, tofu, and all-natural everything. She once tried to make her own whole wheat macaroni and cheese(ish). That was a failure of epic proportions. *scary flashback*
If you’re reading this mom, do you remember the apple juice-sweetened cookies that you made us take on that road trip? It was our “treat”. You know…the ones that tasted like ground cardboard?
Well, these ain’t them.
And this isn’t a rant against healthful eating. It’s a rant against my deprived childhood and my mother sprinkling wheat germ on my plain Cheerios. Yes, that’s right. We got plain Cheerios, because Honey Nut was apparently socked full of enough deadly toxins to kill ya’. Plus wheat germ. Wheat germ! On the Cheerios. And on everything else. (Love ya’, mom!)
These cookies ended up being therapeutic. Thanks to Macaroni and Cheesecake for posting them.
Oatmeal Cream Pies
3/4 cup dark brown sugar
1/2 cup sugar
1 tsp. vanilla
1 Tbs. honey
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/8 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups quick cooking oats
Cover baking sheets with parchment paper and preheat oven to 350.
Using a stand mixer (or hand mixer), cream butter, brown sugar and sugar until light and fluffy.
Add the eggs, vanilla and honey, and blend until well-combined.
In a separate bowl, stir together flour, baking soda, cinnamon and salt.
Slowly and in small increments, add the flour mixture to the sugar/butter mix.
Once all flour has been added and batter is well-mixed, add oats and mix well. Chill the dough for 15 minutes before spooning onto baking sheets.
Once dough has chilled, spoon dough by the heaping tablespoon onto the prepared baking sheets, placing cookies 3 inches apart. (For rounder cookies, slightly roll the tablespoons of dough before placing on baking sheet)
Bake cookies for 8-10 minutes, or until edges of cookie have begun to brown. (center of cookie will appear slightly underdone)
Allow cookies to cool until set on baking sheets before transferring them to a wire rack to cool completely.
Once cookies are completely cool, frost the underside of one cookie with marshmallow frosting (by spooning frosting directly onto the cookie), and then top with another cookie.
Ingredients for Marshmallow Frosting:
In a double boiler add egg whites, sugar and cream of tartar, and heat over simmering water.
Whisk egg white mixture constantly, while heating mixture until it reaches approximately 160 degrees on a candy thermometer. Sugar should be dissolved and egg whites will appear foamy.
Add egg mixture to the bowl of a stand mixer (you can also use a hand mixer) and whisk on high for several minutes, or until egg white mixture forms stiff peaks and is white and pearled in appearance.
Carefully fold in vanilla extract and immediately use to frost cookies.
I’d call dibs on these over those apple-juice sweetened cardboard things any day.