I'm having a baby tomorrow! That is something I never thought I'd say or type. It's taken us a long time to get where we are and come tomorrow morning, bright and early, we will be heading to the hospital to bring Baby Boy H into this world. Happy September to me! We have a couple names picked out, but nothing definite. We want to wait to see him to make sure that his name fits him. We are beyond thrilled and blessed and can't wait to meet and see the little Mister. I've loved being pregnant, but it has been difficult and exhausting at times. Despite all that, I wouldn't trade the experience for anything. I will absolutely share my bundle of joy with you all as I know many of you have prayed for this baby as much as I have. I thank you from the bottom of my heart. I will update as soon as I can, but I can't promise when that will be.
While we are both anxiously awaiting his arrival, I hope you'll enjoy these oatmeal cream pies that I made for Maranda's baby shower last month. Her baby shower was a week after mine and I was asked to bake the sweet treats for everyone. I was honored and happy to do so! I happen to know that Maranda's favorite cookies are oatmeal raisin and she loves strawberries, so I made her these simple and delicious oatmeal cream pies as well as my sister's favorite strawberry birthday cake. Both were well received and devoured. This was a sweet way to welcome Baby N into this world.
I've made these oatmeal cream pies before but it's been awhile. Believe me they were just as good as I remembered. The secret to making cream pies as opposed to cookie sandwiches is that you make them a day ahead of time and refrigerate them to get them nice and soft. This also allows the flavors meld together and the cream filling and the cookie become one. You can certainly adapt this cookie if you want. You can leave out the raisins or add chocolate chips or cinnamon chips, or maybe add dried cranberries or just leave them plain. All versions will be delicious I'm sure. If you try them, I hope you'll come back and let me know how you liked them!
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
- 3 cups Quaker Oats, old fashioned, uncooked
For The Filling:
- 8 oz. mascarpone cheese
- 4 oz. cream cheese, softened
- 3-4 Tablespoons honey
- 1/2 cup powdered sugar, sifted
For The Cookies: Heat oven to 350 degrees.
Beat together butter and sugars til creamy. Add eggs and vanilla, mix well. Add combined flour, soda, cinnamon, salt. Mix til fully incorporated. Stir in oats and raisins.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, then remove to wire rack.
For The Filling: Combine cheeses in a bowl and mix with an electric mixer til creamy and lump free. Mix in desired amount of honey. Then stir in sugar til sweetened to your liking.
To Assemble The Cream Pies: Place about one tablespoon of filling on one cookie and top with an additional cookie. Gently squeeze together to allow the filling to come to the edges. Don't press too hard or the filling will ooze out.
Refrigerate overnight to allow the cookies to soften and the flavors to meld together.
Makes about 24 cream pies.