These amazingly delicious Chewy Dark and Stormy Oatmeal Cream Pies are #MyOatsCreation and use rolled oats and are part of a shop has been compensated by Collective Bias, Inc. and Quaker. All opinions are as alwaysmine alone. #CollectiveBias
Hello readers of The Sweetphi Blog this is Nick, Phi’s husband, who some of you may recognize from my forays into hand modeling occasionally featured on this blog (see here, here and here to name a few). Phi has asked me to write the introduction to this blog post/recipe because I helped her with the idea for this recipe.
This cookie was developed for a Cookie and Drink Exchange Christmas Party we hold every year. Attendees bring cookies and cocktails and serve them throughout the night. At the end of the party we vote on each in the following categories Best Tasting, Best Looking, and Best Christmas Themed. The contest aspect has made everyone up their game over the years (we’re on year 4), and has really turned out some great looking cookies and cocktails. This recipe was our attempt to keep jumping over the ever raising bar.
I think a good Christmas cookie should have a few things going for it. First, it should I have seasonal flavors. We were pairing the cookie with our homemade eggnog cocktail, so we wanted to avoid fruit flavors like cranberry. For that reason we wanted to make a ginger cookie. Secondly, I think there should be a nostalgia factor. Not much reminds me more of my childhood then reaching in the cabinet for an oatmeal cream pie that we always seemed to have at least one box of. This oatmeal cream pie with chewy ginger cookies really hits both those marks.
I know what you’re thinking, “…but Nick, I see ‘dark and stormy’ up in the title, what’s the deal with that?” Well, like I said, this cookie was for cookie AND cocktail exchange, and I couldn’t help but slip in a bit of cocktail influence into our cookie while we were at it. A dark and stormy is a cocktail made with lime, dark rum, and ginger beer. We ditched the lime because we wanted the cookie to just hint at the cocktail flavors and still pair well with our eggnog. We have the ginger in the cookie, so we spiked the cream filling with rum. In the end, I think the cookie really came together, the oatmeal ginger cookies were delicious and chewy, and the rum, butter cream filling really raised them to the next level #QuakerUp
Now, without further ado, here is Philia to walk you through how she brought my cookie vision to life!
Hiiiiiiii, Phi here! Doesn’t Nicks idea of an oatmeal ginger cookie with rum buttercream sound amazing? I headed on over to Target to get the ingredients to make this cookies and found Quaker Oats Quick Oats 42oz in a special winter canister (available only at Target) and since I was making Christmas cookies I clearly need to purchase that adorable winter oats (only at Target)!
To make the rolled oats dark and stormy oatmeal cream pies you’ll start by setting out all your ingredients (this makes it so much easier when you’re making the cookie batter:
There are three types of ginger in the cookies: fresh ginger, crystallized ginger, and powdered ginger! Triple ginger, triple flavor! You’ll make the cookie batter, roll it in raw sugar and ginger, bake them, then let them cool while making the frosting, frost them sandwich them and then you’re ready to go!
What I learned during making these is the more frosting in the middle the better!
They received many compliments and it was so fun to put Nicks’ vision into reality, here is an in action shot of cookie sampling from the party:
- 3 Cups Flour
- 1½ Cups Quaker Quick Oats, ground up
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ Cup Butter, room temperature
- 1 up Vegetable Shortening
- 1½ Cups Brown Sugar, dark
- 1 Egg
- ½ Cup Molasses, bold flavor
- 1 tsp Vanilla extract
- 1 Inch peeled ginger, finely chopped
- ¾ Cup Crystallized ginger, finely chopped
- 3 Tbs Ground ginger
- 1 Cup Raw sugar for rolling mixed with 1 tsp powdered ginger
- For the rum buttercream frosting-
- 1 Cup Butter (2 sticks)
- 4 Cups Podered Sugar
- 3 Tbs Heavy Whipping Cream
- 3 Tbs Rum
- Start by making the cookies. Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl place flour, ground oats (I run mine through a food processor until it is a fine like powder with only a few oat pieces remaining) baking soda, and salt and set aside.
- In the bowl of a stand mixer cream together the butter, vegetable shortening and brown sugar until creamy (about 2 minutes). Then add the egg, molasses and vanilla extract. Beat until smooth (about 2 minutes). Now add the powdered ginger, cinnamon and the four mixture and slowly beat until smooth (about 3 minutes). Then add in the fresh chopped ginger and stir, and then with a wooden spoon stir in the crystallized ginger
- In a bowl add raw sugar and 1 tsp ginger and stir together.
- Scoop 1 tablespoon of dough into a ball, then roll it in the raw sugar and ginger combination (I cut the ball in half and then rolled it again) and then place on baking sheet. Bake for 6 minutes (or 10 minute if making bigger ones) and then remove from oven. Let cool for 5 minutes before transferring to a cooling rack (you want the cookies to be chewy so it's ok if you take them out before they're dark brown on the edges.
- While the cookies are baking make the rum buttercream frosting. In the bowl of a stand mixer cream butter (make sure your butter is at room temperature) for about 2 minutes. Then add in your powdered sugar and whipping cream and beat until combined, then add in the rum and beat until smooth. Spoon frosting into a piping bag.
- To assemble the oatmeal cream pies pipe frosting in the center of a cookie (frosting goes on the bottom side) and then place another cookie on top and press together, then enjoy!
Did you enjoy oatmeal cream pies when you were growing up?