Soft, chewy oatmeal cookies sandwiched around a smooth, light, malted chocolate buttercream filling.
I do believe there’s value (and not just in the matter of convenience) in pre-packaged baked goods. The crinkle of a Swiss Roll wrapper is ripe with nostalgia of my childhood when my dad would leave a box of sweets outside my bedroom door each Valentine’s day and my sisters and I would swap our treats out, one for another, carefully savoring each bite of our hodge-podged collection and rationing our treasure to last us for days.
But… BUT I think it’s imperative that we not limit ourselves to this realm of processed baked goods. That world is confining, it’s limited, and to be honest, your taste buds deserve so much more.
It doesn’t have to be difficult. These oatmeal cookies are a basic recipe, and though the flavors of the malted chocolate filling are richly complex, it comes together in less than ten minutes.
The oatmeal cookies are well-textured with a perfect proportion of oats– they’re chewy and soft, a golden dream against the malted chocolate buttercream. Who would have thought that warm notes of cinnamon, the faint nuttiness of oats and a hint of vanilla pair so nicely with an airy buttercream made of chocolate and malted milk powder?
Evidently not Little Debbie.
I’m not telling you to break up with Little Debbie entirely, just that maybe the two of you should consider seeing other people.
I can’t be responsible if you ultimately decide that you are never ever getting back together, though.
Oatmeal Creme Pies with Malted Chocolate Creme
- 1 cup unsalted butter softened
- 1 cup brown sugar tightly packed
- 1/2 cup granulated sugar
- 1 egg + 2 egg yolks
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 cups instant oats
Malted Chocolate Creme
- 3/4 cup unsalted butter softened, 1 1/2 sticks
- 1 1/2 cups powdered sugar
- 4 oz semisweet chocolate melted and cooled
- 3 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup malted milk powder
Preheat oven to 350.
In KitchenAid or with an electric mixer, cream the butter. Add sugars and beat until light and fluffy.
Add egg, then egg yolks, one at a time, beating until completely combined and pausing to scrape down the sides of the bowl.
Stir in vanilla extract.
In medium-sized bowl, whisk together flour, baking soda, cornstarch, cinnamon and salt.
With mixer on low speed, gradually add flour mixture to butter mixture, pausing periodically to scrape down the sides of the bowl with a spatula to ensure all ingredients are well-combined.
Stir in oats, scraping down the sides of the bowl to ensure evenly combined.
Drop cookie dough by rounded spoonful (about 1 1/2 Tbsp) onto ungreased or parchment paper lined cookie sheets, spacing about 2" apart.
Bake on 350F for 10-12 minutes. Allow cookies to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.
Be sure to allow cookies to cool completely before making into sandwiches.
Malted Chocolate Creme
With electric mixer, cream butter.
Gradually add powdered sugar until completely combined.
Add melted chocolate (make sure it is not too hot!) and beat until combined.
Add heavy cream and beat on high for 1-2 minutes, until well-combined.
Stir in vanilla extract and salt.
Add malted milk powder and beat on medium-high speed for one minute (pause to scrape down the sides to be sure it is well-combined).
Sort your cookies into like-sized pairs. Spread creme filling over the bottom of one cookie and sandwich it with the bottom of another cookie.
Repeat until all cookies have been sandwiched.
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