Today is a special day.
It’s Mr. Picky-pants’ birthday today!!
It’s also Pi Day (03/14 = 3.14). How lucky he is to be born on Pi Day?! (I was born on Pecan Day and even though I have a very soft spot in my heart for pecans, I firmly believe that I was meant to be born on Brownie Day or I-ate-way-too-many-cookies day, just sayin’). He gets to enjoy all the wonderful pies that people around him make. Oh, wait… he doesn’t like pie. Not one single flavor. Commence eye roll. He’s Mr. Picky-pants for a reason, after-all.
Pie hating aside, I love him and I hope to make his birthday as special as I can. I’m taking him out for some of his fave food with good friends and sending him to work with his favorite chocolate chip cookies.
If you’re nice, I’ll share that recipe soon.
Until then, have some oatmeal cream pies.
Originally I wanted to make a mini fruit pie or at least a chocolate pie but motivation and ingredients were low. So Tracey helped remind me that there were loopholes. I quickly exploited that loophole and made these “pies.”
So, grab a cookie-pie and celebrate! Happy Pi Day!
Happy birthday hubby, I love you sooo much!!
Oatmeal Cream Pies
Yields about 12 cookie sandwiches (24 cookies)
Ingredients:
For the cookies
1 stick butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 1/2 cups quick cook oats (not instant)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 /2 teaspoon ground cinnamon
For the marshmallow filling
1 stick butter, room temperature
1 7-ounce container marshmallow creme
3 cups powdered sugar
1 teaspoon vanilla extract (I used vanilla paste)
Instructions:
Preheat oven to 350F. Line two cookie sheets with parchment paper; set aside.
In the bowl of your stand mixer (or a large bowl with a hand mixer) cream the butter and brown sugar until light and fluffy, about 5 minutes. Scrape down the bowl. Add the egg and vanilla and mix together until thoroughly mixed.
In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
Scrape down the bowl with the butter/sugar mixture. Add the flour mixture to the butter mixture. Mix on low setting until just combined (the flour just disappears).
Use a cookie scoop (mine holds 2 Tablespoons) to measure out dough balls on your prepared cookie sheets. Leave at least 1 inch between cookies (I fit 12 on each cookie sheet and it worked great!)
Bake for 8-11 minutes. Let cool completely on a wire rack.
Make the filling:
In a large bowl, cream together the butter and marshmallow creme. Slowly add the powdered sugar and vanilla. Beat until smooth and fluffy.
Add a generous dollop of filling to half of the cookies and top with another cookie, lightly pressing down. Enjoy!
Recipe from Baked Bree
The Whimsical Cupcake 