My version of Oatmeal Creme Pies combines the cosy flavors of apple, ginger, and cinnamon with chewy rolled oats and marshmallowy vanilla creme (the only thing that’s missing is a cellophane bag). Whether you start a week or an hour in advance, make the filling first so you can assemble the cookies as soon as they’ve cooled.
Makes: 24 6.35cm (2½ inch) sandwich cookies
Active Time: 1 hr
Down Time: 1hr
You Will Need:
255g (2 cups | 9 ounces) all-purpose flour, such as Gold Medal
113g (1 heaping cup | 4 ounces) old fashioned rolled oats (not quick cooking or instant)
2 tablespoons (½ ounce) Dutch process cocoa powder
57g (⅔ cup | 2 ounces) plump, moist, dried apples
½ teaspoon Diamond Crystal kosher salt (half as much if iodized)
½ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
142g (1¼ sticks | 5 ounces) unsalted butter, soft but cool—about 18°C
227g (1 cup packed | 8 ounces) light brown sugar
1½ teaspoons baking soda
½ teaspoon baking powder
85g (¼ cup | 3 ounces) golden syrup, sorghum, or unsulphured molasses (not blackstrap)
1 large egg, straight from the fridge, well beaten
65ml (¼ cup | 2 ounces) milk (any percentage will do)
1 recipe Vanilla Marshmallow Creme (page 236)
Prepare the Dry Mix:
Sift flour into the bowl of a food processor (if using a cup measure, spoon into the cup and level with a knife before sifting). Add oats, cocoa, dried apples, salt, nutmeg, ginger, and cinnamon, cover with a sheet of plastic to contain the dust, and process until the oats and apple disappear, about 3 minutes. This mix will keep for up to 3 months in an airtight container at room temperature.
Make the Cookies:
Adjust oven rack to middle position and preheat to 175°C (350F). Combine butter, brown sugar, baking soda, baking powder, and golden syrup in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With the mixer running, add the egg in two additions, mixing until each one is well incorporated. Reduce speed to low and sprinkle in the dry mix, then add the milk, mixing to form a sticky dough. With a flexible spatula, fold the dough once or twice from the bottom up to ensure no unmixed streaks remain.
Arrange forty-eight 1-tablespoon portions on two parchment lined and lightly greased aluminium baking sheets, leaving 6.35cm (2½ inches) between them. Bake until the cookies are puffed and soft but dry around the edges, about 12 minutes. They will look steamy and wet, a side effect of the molten syrup in the dough. If necessary, use the inner edge of a 8cm (3-inch) round cookie cutter to gently nudge apart any cookies that have grown together. Cool on the baking sheet until their crumb is set, about 20 minutes.
Sandwich the Cookies:
Stir Marshmallow Creme with a flexible spatula, then transfer to a pastry bag fitted with a 0.6cm (¼-inch) plain tip. Turn half of the wafers upside down and pipe a shy tablespoon (roughly 7ml) onto the centre of each. Top with remaining cookies, pressing gently to join them together.
Store in an airtight container, with a piece of wax paper between each layer, for up to 5 days at room temperature, up to a month in the fridge, or 6 months in the freezer. Serve at room temperature.
BraveTart is published by W.W. Norton & Company Ltd., £28.00, recipes by Stella Parks, photography by Penny De Los Santos. Available to purchase here: http://wwnorton.co.uk/books/9780393239867-bravetart.