Description
I will always have a place in my heart for the Little Debbie favorite, but these scratch made oatmeal cream pie cookies are a game changer. Stuff them with vanilla bean ice cream and you have yourself a winner, perfect for cooling off after a hot day in the sun.
Ingredients
- ¼ cups Sugar
- ¾ cups Brown Sugar
- 1 Tablespoon Molasses
- 1 teaspoon Vanilla Bean Paste
- 2 sticks Unsalted Butter
- 2 Eggs
- 1-½ cup Flour
- 1 teaspoon Salt
- ½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Cinnamon
- 1-½ cup Rolled Oats
- ½ cups Raisins
- 1 pint Vanilla Ice Cream
Preparation
1. Preheat oven to 350 F. In the bowl of a stand mixer beat sugar, brown sugar, molasses, vanilla bean paste and butter until fluffy.
2. Add eggs one by one and mix until smooth.
3. In a large bowl whisk flour, salt, baking powder, baking soda and cinnamon.
4. Slowly add dry ingredients into mixing bowl and beat until combined. Add oats and optional raisins and stir until combined being cautious of over mixing.
5. Scoop heaping spoonfuls of dough onto parchment lined baking sheets, leaving a 2 inch space between cookies. Bake at 350 F for approximately 10 minutes. Cookies will have set in the middle and appear golden on the edges. Remove from oven.
6. Allow cookies to cool completely before sandwiching vanilla ice cream between two. Serve immediately or seal in an airtight container and store in the freezer.
Recipe adapted from Martha Stewart.
