Independence Day Oatmeal Cream Pies: White Chocolate, Blueberry, Oatmeal Cookies with Raspberry Filling

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.

Raspberry Filling

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.

Assembly

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!)

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Apple Pecan Oatmeal Creme Pies

I used to bring the unhealthiest (but delicious!) lunches to school when I was younger: Bologna or corn beef sandwiches with a side of doritos or cheetos  finished by a tasty, packaged snack cake or cookie (aka- twinkies, ding dongs, etc).  We always had ample junk food in the house to create these lunches and my kitchen cabinets were the envy of all of my friends.  My favorite dessert snack by far was Little Debbie’s Oatmeal Creme Pies.  While my lunches have become healthier with age (although residency occasionally interferes), I still have a weakness for those Oatmeal Creme Pies of my childhood.

The other day when I was looking for some baking inspiration, my co-worker showed me some recipes she had been eyeing on pinterest.  One reminded me of the oatmeal creme pies and inspiration struck!  I decided to make my own grown up version.

Apple Pecan Oatmeal Creme Pies

Apple Pecan Oatmeal Cookies (adapted from Joanne Chang’s Flour cookbook)

1 cup (sticks) unsalted butter, at room temperature
2/3 cup (150 g) granulated sugar
1 cup (200 g) packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup (245 g) flour
1 teaspoon baking soda
1 teaspoon sea salt
1 3/4 cup (175 g) old –fashioned rolled oats (not instant or quick-cooking)
1 cup chopped apple (from about 2 apples)
1  cup toasted pecans, chopped

Creme Pie Filling (Adapted from Joanne Chang’s Flour Cookbook)

2 sticks of unsalted butter, at room temperature
3 1/3 cup confectioner’s sugar
2 tbsp maple syrup
2 dashes of cinnamon
pinch of kosher salt

Preheat the over to 350 degrees.  Line a baking sheet with parchment paper.

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, and salt, making sure there are no lumps of baking soda. Stir in the oats.  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.  Add the chopped apples and pecans and mix until just incorporated.

At this point you can portion the dough out into 1 Tbs balls and refrigerate for several hours or overnight.  If time does not permit, this refrigeration step can be skipped (but does make for a better cookie).

Place the dough balls on the parchment lined baking sheet, an inch apart. Bake for about 10 min or until just starting to become golden brown.  DO NOT overbake!  Remove from oven and cool completely on a cooling rack.

While cookies are cooling, make the creme filling in a stand mixer fitted with a whisk attachment.  Cream the butter on medium high.  On slow, gradually add the confectioner’s sugar.  Once incorporated and smooth, turn speed up to medium and add maple syrup, cinnamon and salt.  Increase to high and beat for 1 minute until fluffy.

Pipe or spread filling onto bottoms of half the cookies and then top with the rest of the cookies to make creme pies.