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A soft and chewy oatmeal cookie is so popular that I decided to make them even better by taking two oatmeal cookies and sandwiching them together with a delicious soft and creamy vanilla flavored filling. While I call them an Oatmeal Cream Cookie, they are also known as Oatmeal Creme Pies or Oatmeal Whoopie Pies.   

 

A few notes on ingredients. There is always the question of what type of rolled oats to use in oatmeal cookies; old-fashioned or quick-cooking. Both start with oats that are cleaned, toasted, and hulled to become what we call oat groats. The difference between the two is in the thickness of the oats. Old-fashioned rolled oats are thicker which I prefer in these cookies. Molasses is a thick, dark, sticky syrup with a robust flavor. It is used here to add color, a sweet flavor, and helps to give the cookies a texture that is moist and soft. There are two types of molasses used in baking; light and dark. The light molasses is what we are using here. My favorite brand is Grandma's Original Molasses (Gold Standard) which is found in most grocery stores. Light molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. I prefer the unsulphured molasses which is lighter in color and flavor.

The filling used to sandwich the cookies together has a nice vanilla flavor and is soft and creamy, like marshmallow cream. This is due to the addition of shortening and light corn syrup. If you do not want to use shortening you can replace it with an equal amount of butter. And if you can't find light corn syrup, you can use golden syrup, agave, brown rice syrup, or even honey.

Continue to the Oatmeal Cream Cookies recipe page.......

Let's get baking!!

Stephanie Jaworski

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