Tuesday, January 28, 2014

Monster Cookie Oatmeal Creme Pies

The golden nuggets of the sack lunch barter system. Those sticky, chewy sandwiches of bliss. You know what I speak of... Little Debbie's Oatmeal Creme Pies. Nothing is better.

Lie. These are better.

First off, let's talk about the frosting. It's pretty much a big, fluffy glob of marshmallow bliss that's made from scratch and hasn't been sitting on a grocery store shelf for eight hundred millennia. I feel like that's a plus.

And then there's the Monster Cookie. I mean... big, fat oatmeal cookies that are practically as big as your face? Exploding with M&Ms and peanut butter? Yes. Just... yes.

Seriously, what is it about baking M&Ms that makes them taste so awesome? It's like some kind of chemical reaction occurs in the oven turning them into a whole different species of candy. Is anybody with me on this? I feel like we need to send a letter to the M&M company and tell them that we want them to come out with "Pre-baked M&Ms". It could seriously be a thing, guys.

I was going to make a gif out these next pictures of me squishing the sandwich together. You would have loved it. It was so beautifully squishy.

I was too lazy though. Surprised?

You'll just have to make them yourself to experience the unrivaled gooey goodness of the texture.  Have fun.

    • Monster Cookie Oatmeal Creme Pies

    • 1 cup crunchy peanut butter (creamy would also work)
    • 1/2 cup softened butter (1 stick)
    • 1 cup brown sugar (lightly packed)
    • 1/2 cup granulated sugar
    • 1 egg
    • 2 teaspoons vanilla
    • 1 1/2 cups rolled oats
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt 
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1 1/2 cups M&Ms 
    • Preheat oven to 350ºF.
    • Mix the peanut butter and butter until smooth. Add the sugar and beat mix until well combined. Add the egg and vanilla and mix until well combined. 
    • Mix together the oats, flour, salt, soda, and cinnamon. Add to the wet ingredients and mix until combined. Stir in the M&Ms. 
    • Bake 1/4 cup scoops on ungreased baking sheets for about 14 minutes or until they look done. Allow to cool before filling. 
    • Creme Filling:
    • 2 egg whites
    • 1/2 cup granulated sugar
    • 1 tablespoon light corn syrup
    • 1 teaspoon vanilla extract

    • Bring a shallow pot of water to a boil. Place all the ingredients for the filling in a bowl that can rest in the boiling pot without its bottom touching the boiling water. Beat the ingredients until the bottom of the bowl is too hot to touch. 
    • Remove the bowl and beat with the whisk attachment on your stand mixer for about 10 minutes or until fluffy and pretty stiff. You can also use a handheld mixer, but it will take longer. 
    • Use filling to sandwich together the cookies.

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  1. Looks so yummy!!! Can't wait to try it out!

  2. I did everything according to your directions for the filling, for some reason i can't get them to be fluffy or stiff? Any suggestions

  3. The filling takes a long time to whip if you aren't using a big stand mixer, maybe even twenty minutes.

  4. About how many calories do you think these are?

  5. These look amazing, I am planning on making them for a bake sale next month. About how many completed cookies does one recipe yield?