For someone who loves to bake and truly appreciates all things sweet made from scratch, I have a confession...I really, REALLY like to eat those overly processed, what-the-hell-I-can't-even-pronounce-the-ingredients AND they have a ten year expiration date snack cakes.
You know what I'm talkin' about...
Tastykakes are without a doubt my childhood favorite...I will recreate the Peanut Butter Kandy Kake later on. I found an insanely gooey sheet cake version which you will devour. But today we're talkin' Oatmeal Cream Pies.
I am a firm believer in 'if it ain't broke don't fix it.' And for me, there is nothing wrong with Little Debbie Oatmeal Cream Pies. They are sweet, chewy, and most importantly the frosting doesn't squish out the sides when you bite into it. Must be all the additives and preservatives that keep everything 'in place.' I really don't care how or what goes inside these cookies, they are damn good and one of the ultimate comfort foods.
The recipe I'm sharing here is the 'grown-up' version of the Oatmeal Cream Pie. If you ask Little Debbie what Mascarpone is, she'd probably tell you it's her Italian neighbor.
isn't she cute
Oatmeal Cream Pies with Mascarpone & Honey Filling
*for a printable version click here
For the cookies:
1 1/4 cup butter (10 oz.)
1 cup brown sugar
1/2 cup sugar
1 1/2 cup all-purpose flour
3 cups oats
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the filling:
8 oz. mascarpone
4 oz. cream cheese
3-4 tablespoons honey, depending on your taste
1 teaspoon vanilla
1/2 to 4 cups powdered sugar *see note below
The original recipe called for only 1/2 cup of powdered sugar. This is probably because the cream cheese she used had much less water than the brand I tried. The cheese I used was the spreadable kind, more for toast and crackers. So if you are using block cream cheese (like Philadelphia for example), start out with 1/2 cup powdered sugar and add (if needed) 1/2 cup more until you reach your desired consistency. Yeh, I needed 4 cups. I added the extra 4th tablespoon of honey so you could still taste it under all that damn sugar. Once I got the balance of ingredients right it was perfect, don't be scared to tweek things in the kitchen as you go.
Preheat oven to 375 degrees Fahrenheit. Beat butter and sugars until creamy.
Add egg and vanilla and mix well.
Sift flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
Whisk to combine.
Gradually incorporate dry ingredients into butter mixture and mix well.
Add oats and mix well.
Using a cookie scoop, drop rounded dough onto cookie sheet lined with waxed paper, 2 inches apart.
Bake for 10 minutes. Let cool for two minutes on the sheet then transfer to wire rack to cool.
For the filling, combine mascarpone and cream cheese in mixer and beat until light and fluffy and lump free, about 2 minutes.
Add honey and vanilla. Mix to combine.
Sift in powdered sugar, mix well to combine but don't over-beat.
To assemble, slather one cookie (bottom side up) with a dollop of the filling. Drizzle with honey and top with another cookie.
cookie recipe adapted from Blooming on Bainbridge
filling recipe adapted from Lick The Bowl Good