Happy belated 4th of July! I’m going to make this post short and sweet as I try to get back into the work week after a great 4th of July weekend!
The great thing about having this blog is that it forces me to be creative. My default for the 4th of July is usually a pie (and I made one of those too this year…just couldn’t help myself). Pies are usually pretty quick and easy to make, and with so much great fuit in season in July, they are the perfect BBQ dessert!
However, I hadn’t blogged in a while (sorry) so I decided to dig into my creative side and create a new 4th of July themed cookie. Insprired by red, white and blue, I created my own version of an Oatmeal Cream Pie (my favorite dessert snack as a kid). I hate raisins in anything (except for Joanne Chang’s carrot cake) so those were out. Instead I replaced them with dried blueberries and white chocolate chips. To make these taste lighter and more summery, I replaced the nutmeg and cinnamon called for in the original recipe with lemon zest. Finally, I made a raspberry frosting for the filling (first seen on the blog here) to complete the traditional 4th of July red, white, and blue theme! While my triple berry crostata was the first dessert to go, the cookies were a success…a few even dug in before the pork and burgers!
White Chocolate, Blueberry, Oatmeal Cream Pies with Raspberry Filling
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon sea salt
lemon zest from 1/2 a lemon
1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
1 cup dried blueberries
3/4 cup white chocolate chips
In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, and lemon zest, making sure there are no lumps of baking soda. Stir in the oats, dried blueberries and white chocolate chips.
Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
Chill the batter a few hours or overnight, covered. (This step is optional, although recommended)
To bake the cookies, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat. Scoop out 1 Tbs balls of cookie dough and bake until just browning, about 9-10 minutes. Let cool completely on wire racks.
12 oz raspberries (fresh or frozen)
1 cup (2 sticks) of butter at room temperature
4 1/2 cups of powdered sugar, divided
Heat raspberries in a small saucepan over medium heat, stirring occasionally, until berries are broken down. Pour into a blender and puree until smooth. Strain raspberry puree through a fine mesh strainer to remove the seeds. Return puree to the saucepan and simmer over low heat until reduced slightly so you end up with about 1/2 cup of raspberry puree (about 3-5 minutes). Let sit at room temperature for about an hour and then chill in refrigerator 1-2 hours until cool and thick. Can be made 1-2 days ahead of time.
In a stand-mixer with a whip attachment, whip the butter and 2 cups of powdered sugar until combined. Add the raspberry mixture (1/2 cup) and mix to combine. Gradually add the remaining 2 1/2 cups of powdered sugar, scraping the bottom and sides of the bowl as needed to thoroughly incorporate all ingredients. Continue to whip for 1-2 minutes until frosting is lighter in color.
Once cookies are completely cooled, pipe (or spread, but piping looks prettier!) a generous teaspoon of raspberry frosting onto the bottom side cookie. Place another cookie on top and gently press down until frosting reaches the edges of the cookie. Enjoy! (Warning: you will have extra frosting!)