Monday, May 14, 2012

Oatmeal Whoopie Pies

 I don't know what it is with a sandwich cookie, but every time I eat one I am in heaven.

My kids are the same way.  Sandwich cookies are like ten times better than a regular cookie--maybe it's because there is two cookies and a filling, which is way better than just one cookie.

Plus if I turn an oatmeal cookie into a sandwich cookie then my kids will actually eat them.  they are not huge fans of oatmeal cookies by themselves, but add a little more sugar and they are totally hooked.

Maybe that's not a good thing but they were sure happy when they came home from school and found these beauties.  We loved them and had to share so we didn't eat 3 apiece--which really is 6 cookies....okay not going there, let's just say we at least shared some of these bundles of goodness and they were delightful.

Oatmeal Whoopie Pies

(click here for printable version)

3/4 cup butter, room temperature
1 1/2 cups packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups old-fashioned oats
1/2 cup chopped pecans, optional
1 cup semisweet chocolate chips
2 7-ounce jars marshmallow creme

Chocolate Drizzle:
1/2 cup semisweet or bittersweet chocolate, chopped
1 tbsp honey
1/2 cup heavy cream

1.  Preheat oven to 350°F. Line baking sheets with parchment paper or silpat liners and set aside.

2.  Using an electric mixer, beat butter and sugar in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. Add the flour, baking powder, soda and salt. Mix. Stir in the oats, pecans (if using), and chocolate chips just until combined.

3.  Scoop out about 1 1/2 tablespoonfuls of dough at a time and roll into balls. Place on a baking sheet about 2 inches apart. Press down on each dough ball until it is about 1/2-inch thick.  Bake the cookies for 9-11 minutes until lightly golden and set around the edges. Remove the cookies to a cooling rack to cool completely. Repeat with the remaining dough.

4.  Up to an hour before serving, make the chocolate ganache for drizzling by placing the chopped chocolate and honey in a small bowl. Bring the cream to a simmer in a small saucepan or in the microwave (watching carefully so it doesn’t scorch or overflow!). Pour the hot cream over the chocolate and let the mixture stand for 1-2 minutes before stirring. Whisk or stir until the chocolate is melted and smooth. Set aside.

5.  Right before serving, spread 1-2 tablespoons marshmallow creme on the bottom of half of the cookies. Top with the remaining cookies. Drizzle with the chocolate sauce and serve immediately. If the marshmallow creme is put on the cookies too far in advance, the cookies will slide around and the marshmallow creme can get extremely sloppy and gooey. I recommend assembling the cookies no earlier than 15-30 minutes before serving. If you have to do it farther ahead, they may not look as pretty but will taste delicious.  Enjoy!

Source: Mel's Kitchen Cafe
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