Homemade is Always Better!

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When I was a kid and went to my Grandmother’s house there was always two things I was sure of.  When I lifted the cookie jar lid there would be cookies inside and if I went to the pantry there was bound to be some Little Debbie snacks. Both of those things delighted me and usually my visit would end in a sick stomach because I would try to each as much homemade cookies and Little Debbie snacks as I could.  While I was sitting on my couch last night I was thinking how I needed (ok wanted) something sweet and wished I had picked up some Little Debbie oatmeal cream sandwiches when I was at the grocery store. Then I dawned on me that I don’t need to buy them when I can just make them! I looked through my list of saved recipes and found an oatmeal cookie recipe for the toaster oven (yes the oven is still broke…getting fixed on Monday!!!) and found a cream filling that would make a super oatmeal cream sandwich that would make little Miss Debbie jealous. The cookies turned out fantastic. They were chewy and crispy and had a hint of cinnamon which I think really brought a lot to the cookies. The filling was a mixture of powdered sugar, marshmallow cream and half and half. It was delish!!!  One little tip about these cookies – do not use to much filling or your filling will ooze out of cookie and make a huge mess. I know this because I made this mistake and I was licking sugary marshmallowey cream off my fingers…not that that’s a bad thing but I’m not sure everyone would find it as fun as me:) I made the cookies last night and let them sit overnight and today they reminded me more of the sandwich cookies I was trying to mimic because the sitting time helped the cream set up and softened the cookie just a little.  These cookies were fantastic and once again proved homemade is always better!

Toaster Oven Oatmeal Cookies

2  3/4 C. of Quaker Oats (old fashioned, uncooked)
1 C.  flour
2 eggs
1/2 t.  salt
1 C. butter
1 t.  vanilla
1 C. brown sugar
1/3 C. white sugar
1 t. baking soda
1 t.  ground cinnamon

Mix the salt, butter, vanilla, and brown sugar in a big bowl.

Add white sugar, baking soda, eggs and ground cinnamon until fully mixed.

Stir in the flour, mixing thoroughly. Stir in the Quaker Oats until you see no flour and the batter looks thick.

Drop by large rounded spoonfuls onto a ungreased cookie sheets (about six per batch).

Press the cookies down to make them flat before baking.

Bake in a preheated 350°F for about 15 Minutes or until brown at the top.

Toaster oven temperatures vary and the cookies will burn quickly if they are not watched. Check on cookies at the 10minute mark.

Cooks Note: I had to add more oats to my batter because there was not enough in the orginal recipe. Make sure the batter is thick with oatmeal but there is enough batter to coat all the oatmeal.

Filling:

3 C. powdered sugar

3/4 C. shortening

7oz. marshmallow cream

3 T. half and half or milk

With electric mixer blend together shortening, powdered sugar and marshmallow cream. Add enough milk to achieve spreading consistency.

After the cookies are completly cooled pipe or spread filling on one cookie and top with the another cookie.

Source: Cooks and Taste of Home

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