Recipe courtesy of Emily Naser-Hall
From:
Food Network Magazine
Malted Oatmeal Cream Pies
- Level: Easy
- Yield: about 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 511
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 69
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 7
- Cholesterol
- 85
- Sodium
- 225
- Total: 1 hr 15 min
- Active: 1 min
Ingredients
For the cookies:
1 1/2 cups all-purpose flour
1 tablespoon malted milk powder (such as Carnation original)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick or old-fashioned oats
1/2 cup sliced almonds
2 sticks unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
For the filling:
5 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar, plus more if needed
1 tablespoon malted milk powder (such as Carnation original)
2 tablespoons whole milk, plus more if needed
1/4 teaspoon pure vanilla extract
Directions
- Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
- Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined.
- Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies.
- Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture.