real life test kitchen: jane’s oatmeal maple cream cookies

My next door neighbor Jane and I have an awesome, and potentially dangerous, habit: We often pawn cooking experiments off on one another. I love to bake, but it’d be extremely bad for our waistlines if we ate everything that came out of the oven. Jane’s the same way, so we often trade dishes filled with various sweets back and forth. Last week, I gave her birthday cupcakes. And then she returned our plate brimming with these. The best way I can describe them is to say they are wonderous, oatmeal, maple whoopie pies. Okay, maybe not whoopie pies, but the cream has a wonderful aroma that wafts up your nose with each yummy bite. It turns out this is because not only is there maple syrup in the filling, but also in the oatmeal. Sneaky, but genius! I begged Jane to share the recipe (sorry I don’t know its origin) and here it is below.

Jane’s Oatmeal Maple Cream Sandwich Cookies

what you need:
14 tbs butter, softened
1 c brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla
11/2 c flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups Quaker Oats (maple flavor – no sugar added)

how to make
1. Preheat oven to 350 degrees.
2. Mix flour, baking soda, baking powder, and salt together in medium bowl using a fork for 2 minutes.
3. Cream butter and sugar at medium high speed for 5 minutes. Add eggs and vanilla to butter and sugar mixture and beat for 3 minutes.
4. Add flour mixture to butter, sugar, egg, and vanilla mixture using mixer on low speed until blended.
5. Add oats and incorporate by hand.
6. Drop by teaspoon sized balls on cookie sheets about 2 inches apart.
7. Bake for 8-10minutesuntil light brown.
8. Cool one minute on cookie sheet then remove to cool on wire racks.

Filling
2 tbs cream cheese, softened
2 tbs butter, softened
1-2 tbs maple syrup
1/2 tsp vanilla
2 cups powdered sugar (more if needed for desired consistency)

Cream butter and cream cheese together on low speed for 2 minutes , then add 1 tbs maple syrup, and add in powdered sugar. Add more maple syrup or powdered sugar until filling is a spreadable icing consistency.

Pair cooled cookies together and add about 2 tsps filling to one side of the pair to form sandwich. Store in air tight container.


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