Homemade Oatmeal Creme Pies
Ingredients
FOR THE COOKIES
- 2 cups all-purpose flour such as Gold Medal
- 1 heaping cup old-fashioned rolled oats (not quick-cooking or instant)
- 2 tbsp Dutch-process cocoa powder
- 2/3 cup plump, moist, dried apples
- 1/2 tsp Diamond Crystal kosher salt (half as much if iodized)
- 1/2 tsp grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1.25 sticks unsalted butter, soft but cool–about 65°F
- 1 cup light brown sugar
- 1.5 tsp baking soda
- 1.25 cup golden syrup, sorghum, or unsulfured molasses (not blackstrap)
- 1/2 tsp baking powder
- 1 large egg, straight from the fridge, well-beaten
- 1/4 cup milk (any percentage will do)
- 1 recipe Vanilla Marshmallow Creme (recipe follows)
FOR THE VANILLA MARSHMALLOW CREME
- 1.5 tsp unflavored gelatin powder
- 2 tbsp cool water to bloom the gelatin
- 1.5 tsp vanilla extract and/or 1 vanilla bean
- 1/4 cup water for sugar syrup
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1/4 + 1/8 tsp Diamond Kosher salt (half as much if iodized)
- 1 stick unsalted butter, creamy and soft–about 68°F
Notes
- I used this scooper to place dough onto parchment
- The marshmallow creme can be made ahead of time
- The dry mix can be made ahead of time