Little Ditsy Cream Pies
By Adrienne Handler
Two thin, chewy oatmeal cookies make a sandwich filled with vanilla cream.
This recipe was featured in our 2006 Snackie Cakes story.
Time/Servings
Total Time: 2 hrs
Active Time: 40 mins
Makes: 12 sandwiches (or 24 cookies)
Ingredients
* 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
* 1/2 cup granulated sugar
* 3/4 cup light brown sugar
* 1 large egg
* 1 tablesthingy whole milk
* 1 teasthingy vanilla extract
* 1 1/2 cups oatmeal, pulverized (see Note)
* 3/4 cup all-purpose flour
* 1/2 teasthingy baking soda
* 1 tablesthingy cocoa powder
* 1/2 teasthingy ground cinnamon
* 1/2 teasthingy kosher salt
* 1 recipe Vanilla Cream
Instructions
1. In a large mixing bowl, beat the butter and sugars together until light and the mixture comes together, about 5 minutes. Add the egg and beat until well incorporated. Add the milk and vanilla, and beat until smooth.
2. In a separate bowl, whisk together all the remaining ingredients. Add to the butter mixture and stir by hand until dough comes together (it should be well incorporated but not overly mixed). Place dough in the refrigerator to chill for at least 1 hour and up to 12 hours.
3. Heat oven to 375°F. Once dough has chilled, drop by rounded teasthingyfuls, about 2 inches apart, onto a baking sheet. Bake until golden brown but soft in the center, about 10 minutes. Remove to a wire rack to cool completely.
To assemble:
1. Once cookies have cooled completely, match them in pairs. (You want cookies of roughly the same size and shape.) Turn one cookie upside down and place approximately 1 tablesthingy of vanilla cream on the underside of it (which is facing up). Place the second cookie of the pair on top of the cream, baked side up. Sandwich the two sides together, and press gently to even out the cream filling. Continue this process with the remaining cookies.
Note: To pulverize oatmeal into a coarse meal, put it in a food processor or blender and pulse.