This Cornish pasty is one of those uncommon dishes that even inexperienced cooks will find simpler to prepare than expert bakers. That’s because you have to over-mix the dough in order to bring it to its original, extremely sturdy standards, which is a sin that gives pie makers nightmares.
| Prep Time: | 30 mins |
| Cook Time: | 7 mins |
| Additional Time: | 5 mins |
| Total Time: | 42 mins |
| Servings: | 30 |
| Yield: | 30 cookie sandwiches |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup butter
- ¾ cup dark brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 ½ cups quick-cooking oats
- 2 teaspoons hot water
- ¼ teaspoon salt
- 1 (7 ounce) jar marshmallow cream
- ½ cup shortening
- ½ cup confectioners’ sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
- Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
- Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
- Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
- Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
- Combine marshmallow cream, shortening, confectioners’ sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
- Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.
- Cookies will look moist so be sure not to overbake!
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 156 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe!
These are so good!!!! So I made mine gluten free. I used Bob’s Red Mill 1 to 1 Baking Flour and gluten free rolled oats. Nine minutes was the perfect cook time for me. Also I left the cinnamon out of the filling just because I wanted just vanilla. I have a feeling I’m going to need to make more
These oatmeal cream pies won’t disappoint! They are chewy, sweet and delicious. They are not identical to store bought oatmeal cream pies but they are close and taste even better. Two changes I made where to substitute honey for the molasses and light brown sugar instead of dark only because I didn’t have these ingredients. I also added an extra 1/2 cup of powdered sugar to the filling because mine turned our too runny. After I made the cookies into sandwiches I put them in the fridge to firm up the filling since the tops were starting to slide a bit. I also recommend baking the cookies on parchment lined baking sheets. My cookies were too soft to let cool on wire racks so I let them cool and firm on the cookie sheet and then moved then to the wire racks.
These were killer amazing ! My kids are teenagers and everyone gobbled them up. The filling was absolutely perfect, exactly what I was looking for. Soft and fluffy and so yummy. I would say keep refrigerated as author suggests, but take them out about 20 minutes before serving. I wrapped mine individually in waxed paper like candies and twisted the ends. The neighbors loved them too. Definitely going to make these again and again. I would have posted a photo, but they disappeared so fast. Great recipe!