If I think about Desermens I have risen childhood, no cake gets more than an oatmeal cream pie. There is something that prompts happiness about withdrawal of perfect soft cookies with sweet-free sandwiched sandwiched. That is, until I actually have a few days ago and know that nostalgia does not always live the hype. In an effort to get the glory of one of my favorite childhood cookies, I decided to have time to recover the recipe for myself and make it certainly As good as I remember.
My classic oatmeal cream pie version is different things that are different from classic. First, more healthy by reducing sugar and add better ingredients. These cookies feel like a child love between an oatmeal cream pie and a pie pie. I love them because of their thick texture and a little tasty tasty weight of the sweetness of cream and preservation. Lean on the tastes of summer, we use strawberries in the filling – it’s completely balancing a smarter cold with an extra weight ever returning you.
If you want me and plan a lot Al Fresco Pundings This summer, then this cookie is sure to join your picnic basket repertoire all the time.
Ingredients for these strawberry oatmeal cream pie cookies
Sugar in the coconut. I love using coconut sugar with these cookies for a little more tasty than brown sugar.
Lemon Zest. To add a little more taste to our cookies.
egg. Only two cookies for this recipe.
Tahini. I really like a cookie less sweet, and tahini adds a good nutratiness and tasty flavors with the cookie more sweetly.
Olive oil. Use good things.
Restaurant. I like to use Vanilla powder, but you can also use taking.
Oats Oats. The same and then broke for DIY oat on flour.
Baking soda. To help our cookies get up.
Butter. A stick for freezing is all we need.
Sugar with sugar. For repairing our freezing.
Orange and lemon zest. I love the zest for cutting the richness of frost.
Heavy cream or milk. The secret for the best whipped buttercream is always a splash of heavy cream. If the frost is punched, it will really help add the number and gentleness.
Preserved by strawberry. The stored is more completely here. I love Bon Mamman Strawberry preserving.
Tips to prepare these cookies
Arrive at cookie recipes, this one looks more easier to do. It’s all about the little things to lift these cookies and make sure the taste and texture are the main notch.
First, at any time I used Citrus in a dessert, I assured that zest from the sugar citrus first. By wiping the zest of sugar until the texture feels like wet sand, you helped to release some of the natural oils from the zest and maximizing the taste. I also do good for freezing too!
For sandwich filling, I love to make a round of freezing around the cookie edge and then add a tablespoon jam in the middle. I prefer it instead of just turning on while tangy bite from a very good quality jam can cut sweetness.
Also, don’t skimp with salt. I am a big fan of “less sweet” dessert vibe, and a big part of that is to make sure there is a pinch of salt in every cookie component with all cookie components. Trust me, it makes a huge difference in taste to ensure proper salting, even with desserts.
How to prepare these cookies ahead of time and store in those left
These cookies fully perform initial treats. Especially because there should be some gathering, you can do the ingredients separately at the forefront of time. Make freezing and coveting a airtight vessel in a fridge a day or ahead. Let the freege that comes closer to room temperature when you are ready to gather. You can also make cookies in a day or beyond before sandwiching together in freezing.
To store cookies, because freezing softens the room temperature, I want to keep it in the refrigerator. If it’s ready to eat, just let them sit at room temperature in a few minutes, then enjoy!
PICTURE
A quick summer version of the classic oatmeal cream pie.
For cookies:
- 2/3 cup Sugar of Lugar (100g)
- zest of 1 lemon
- 2 Eggs, room temperature
- 1/2 cup Tahini
- 1/4 cup olive oil
- 1 couple Restaurant
- 2 cup Oats Oats
- 2/3 cup oat flour
- 1 couple Baking soda
- 1 couple salt to sea
For filling:
- 1/2 cup butter, room temperature
- 1 1/2 cup powder sugar with sugar
- Zest of 1 lemon
- zest of 1 grapefruit
- 1 – 2 tbsp heavy cream or milk choice
- 2 teaspoon Restaurant
- Big pinch salt
- Preserved by strawberry
- Prheehat oven to 350 degree F. Line a sheet of sheet with parchment paper and separately.
- In a mix of bowl, add sugar and lemon zest. Rub zest of sugar until texture is like wet sand. Add eggs, tahini, olive oil, and vanilla. Whisk together until smooth. Add oats, oats flour, cooked, and salt, and mix until dough together.
- Using a cookie scoop, throw the balls in the dough on the sheet tray, which gives the cookies space spread.
- Bake for 10 – 11 minutes, then remove from the oven and make it cool for about 5 – 10 minutes on the tray before allowing cookies to cool with a wire rack.
- While coolies the cookies, prepare to freeze. Add all the ingredients other than the jam to a mix of bowl and whisk until smooth.
- To gather, the sandwich cookies along with frost and a tablespoon jam in the middle. You can decorate cookies with melted white chocolate and freeze dry strawberries if you want. Enjoy!
- Prep time: 15
- Cooking Time: 15
- Category: Cookie
Keywords: Oatmeal, Oat, Cookie
