Today also called, “Freedom Pies”, for obvious reasons.

Oatmeal Cream Pies - OF FREEDOM

While I had a relatively busy holiday weekend, my actual Fourth of July day was low key and not busy at all.  That being the case, I figured it was time to whip up a new recipe, and this was one I’d had my eye on ever since my friend Anna reminded me of them: Oatmeal Cream Pies.

“Back in the day” when I was out backpacking all the time with my local Venture Crew our frequent dessert of choice were Little Debbie oatmeal cream pies.  They’re light, flat, and easily stuck into a back pocket before starting on your way.  It’s literally been years since I’ve eaten an oatmeal cream pie, and it’s honestly about time I fixed that.

Up close and personal

I found this recipe searching on FoodBuzz and approve of it wholeheartedly; it’s from a blog named A Spicy Perspective.  I feel like the oatmeal cookies themselves were absolutely perfect in terms of both taste and consistency; they’re soft, chewy and have just the right hint of cinnamon and chocolate to make them taste just right.  Somehow hers turned out much more “correctly” flatter than mine…I’m not sure if her batter was a little wetter than mine, or if she spread hers batter out a bit before baking.  Regardless, they taste great.

Another thing I really liked about this recipe is that, honestly, it’s very straight forward.  Unlike usual I actually followed it almost to the letter; the only corner I cut this time was to not use an electric mixer to cream together the brown sugar, butter, egg, and vanilla.  It seems to me that “creaming” implies non-melted butter, so I decided to just use some good ‘ole arm strength and use my whisk instead, which appears to have worked just fine.

Oatmeal Cookie Dough

The filling includes your monthly quota of Crisco and marshmallow fluff (that’s right – another recipe of mine including the fluff…this time an entire jar @.@) but, just like the cookies, comes out exactly right.  It’s not overwhelmingly sweet (as marshmallow fluff is on its own), but still has that excellently fluffy look and texture.  And naturally, in order to make it appropriately patriotic, I added a little food coloring for that extra flair.

An. Entire. Jar.

All in all, I totally recommend this recipe, whether you want to make them cream pies or not (I’d definitely eat the cookies on their own).  A big thumbs up all around; I’ll probably be making these again.

Oatmeal Cream Pie Recipe

Directly from A Spicy Perspective.  Go check it out!

Makes ~20 cookies, or 10 pies.

Mary Gezo

Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.