When I think of disserts who bring me back to childhood, nothing more takes the cake than an oatmeal cream. There is a Subland joy-inducing about unpacking those perfectly soft cookies with sweet glaze clamped in the middle. That is, Unantil, I had a few days ago and realized that nostalgia does not always live up to the hype. In an attempt to recapture the glory of one of my favorite youth cookies, I decide that it was time to make the recipe for myself again and make them Actually As good as I remember.
My version of the classic oatmeal crèmetaart does a few things differently than the classic. Firstly, we become healthier by reducing the sugar and adding more healthy ingredients. You are cookies like a love child between an oatmeal cream and a whoopie cake. I love them because of their thick texture and somewhat savory taste in balance with the sweetness of the cream and preserves. Leaning in the flavors of the summer, we use strawberries in the filling – this perfectly balances a sweeter glaze with sub extra tongs, so you come back for more.
If you are just like me and this summer you are planning a lot of the cool meetings, this cookie will certainly join your picnic mandrpertoire for the entire season.Ingredients for Tose Strawberry Oatmal Cream Pie Cookies
Coconut sugar. I like to use coconut sugar for cookies for his slightly more cart pleasant taste than brown sugar.
Lemon zest. To add a little extra taste to our cookies.
Egg. Only two cookies for this recipe.
Tahini I actually like a cookie that is not too sweet, and the Tahini adds a nice Nutens and Savors taste that prevents the cookie from being too sweet.
Olive oil. Use the good things.
Vanilla. I like to use powder for vanilla, but you can use extract.
Rolled oats. Both the whole and the Blitzed for Doe -To yourself oatmeal.
Sodium carbonate. To help our cookies rise.
Butter. A stick for the glaze is all we need.
Powdered sugar. For sweetening our enamel.
Orange and lemon zest. I love the skin to cut the wealth of the glaze.
Heavy cream or milk. The secret for the best beaten buttercream is always a dash of heavy cream. When the glaze raises, it really helps to add volume and softness.
Strawberry preserves. Storebaught is more than perfect. I love Bon Mamman Strawberry Preserves.
Tips for preparing before cookies
When it comes to cookie recipes, it looks pretty imaginative, but is incredibly easy to make. It’s all about the small things that really elevate these cookies and find out that the taste and texture are top.
First, when I use citrus in a dessert, I ensure that I first absorb the skin of the citrus in the sugar. By rubbing the skin in the sugar, the texture feels like wet sand as wet sand, you help relate the sum of the natural oils from the skin and maximize the taste. I also do the same for the glaze!
For the sandwich filling I like to make glaze around the edge of the cookie and add a spoon of jam in the middle. I prefer this instead of just glaze, because the spicy bite can cut from a really good quality jam through the sweetness.
Also Don’s ship on the salt. I am a HGE fan of the “not too sweet” dessert atmosphere, and a large part of it hates that there is a click of salt in every part of the cookie. Believe me, it makes a Hage difference in the taste to find out the right salts, even in desserts.
How to prepare these cookies in advance and save leftovers
These cookies are perfect, make a progress for ahead. Especially since there is no submelia, you can make the components separately in advance. Make the glaze and save in an Aircth container in the fridge for a day or two ahead. Let the glaze come closer to room temperature when you are ready to assemble. You can also make the cookies a day or two before you sandwich with glaze.
To save cookies, because the glaze softens at room temperature, I like to keep them in the fridge. When you are ready to eat, let them sit at room temperature for a few minutes, enjoy it!
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Description
A simple summer version of the classic oatmeal cream.
For the cookies:
- 23 CUP Coconut sugar (100 g)
- Sap 1 Lemon
- 2 Eggs, room temperature
- 1/2 CUP Tahini
- 1/4 CUP Olive oil
- 1 Teaspoon Vanilla
- 2 Cup Rolled oats
- 23 CUP Oatmeal
- 1 Teaspoon Sodium carbonate
- 1 Teaspoon Be salt
For the filling:
- 1/2 CUP Butter, room temperature
- 1 1/2 CUP Powder Powdered sugar
- Sap 1 Lemon
- Sap 1 Orange
- 1 – 2 TBSP Swee Cream or Milm you
- 2 Teaspoons Vanilla
- Big pinch of salt
- Strawberry preserves
- Preheat the oven to 350 degrees F. Cover a sheet with parkment paper and set assistance.
- Add the sugar and lemon zest in a mixing bowl. Do not rub the skin in the sugar -not -texture is like wet sand. Add the egg, tahini, olive oil and vanilla. Beat together until smooth. Add the oats, oatmeal, baking powder and salt and combine until the dough comes together.
- Use a cookie scoop, duff dough balls on aphid, causing cookies to jump.
- Bake for 10 – 11 minutes, remove from the oven and let cool for about 5 – 10 minutes on the drawer before the cookies are rounded on a rack.
- While cookies cool, prepare the glaze. Add all the ingredients except the jam to a mixing bowl and beat until a smooth mixture.
- To mount, sandwich cookies together with enamel and a spoon of jam in the middle. You can decorate the cookies with melted white chocolate and freeze -dried strawberries if you want. Enjoy!
