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When I came across this recipe, I was hoping they would be like the Little Debbie Oatmeal Creme Pies. Sadly, they’re not. And they’re just OK, definitely nothing special. The cookie is sort of blah and the icing is way too sweet–and I’m someone who loves all things sweet.
I’m going to bring them into the office tomorrow so I’ll you know what my guinea pigs say. Update: Huge hit with the coworkers. Maybe I’m just picky.
Photos of the process here.
3/4 cup butter flavor Crisco, plus additional for greasing
1 1/4 cups firmly packed light brown sugar
1/3 cup milk
1 1/2 teaspoons vanilla
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups confectioner’s sugar
1/4 cup butter flavor Crisco
1/2 teaspoon vanilla
- Heat oven to 350 F. Grease baking sheets.
- For cookies, combine shortening, brown sugar, milk, egg and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.
- Combine oats, flour, baking soda, and salt. Mix into creamed mixture at low speed just until blended.
- Drop rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- Bake one sheet at a time at 350 for 0 to 12 minutes or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
- For frosting, combine confectioner’s sugar, shortening, and vanilla in medium bowl. Beat at low speed, adding enough milk for good spreading consistency. Spread on bottoms of half the cookies. Top with remaining cookies.
Makes about 16 sandwich cookies.
- I ended up with more than 16 sandwiches since I used a smaller cookie scoop.
- I flattened the tops of the cookies after scooping them, in an attempt to get a flatter cookie.
Recipe from The Baking Bible.