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Two Sisters, Serial #1 and Giant Oatmeal Cream Cookie

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“You’ve come a long way, baby!”

Am I the only one to remember that advertising slogan from the 70s? It was a cigarette commercial, as I recall. Whatever happened to cigarette commercials anyway? Not that we need more commercials–just wondering.

Well, in the past week, Reading and Recipes has come a long way (baby!). Last week, Angels Unawares ended at a grave side. This week, Two Sisters begins with youthful abandon, literally–two young girls on a summer outing to a community pool. And our recipe selections have also come a long way, from the delicate complexity and surprise of Magic Cake to the familiar and youthful (O.K.–childish!) satisfaction of a Giant Oatmeal Cream Cookie.

So big transitions in a short period of time.

But within these changes, some things stay the same. The dessert recipes are easy and fun and designed for one or two people to make and eat in an afternoon or evening. And the stories highlight simple acts of courage and love and commitment that are the bedrock of our human interaction and sustenance but are perhaps too often ignored in our daily news and literature.

So come on with us–a long way that really isn’t that far.

up close oatmeal cream pie

 Giant Oatmeal Cream Cookie

Oatmeal Cookies:

1/2 cup plus 1 Tablespoon all-purpose flour

1/2 cup quick oats*

1/4 teaspoon plus 1/8 teaspoon baking soda

1/4 teaspoon ground cinnamon

pinch of salt

1/4 cup unsalted butter, room temperature

1/2 cup brown sugar

1 egg 

1/2 teaspoon vanilla extract

Cream Filling:

2 Tablespoons unsalted butter, room temperature

1/2 cup marshmallow cream

4-5 Tablespoons powdered sugar

1/2 teaspoon vanilla extract

pinch of salt

2-3 teaspoons milk or cream

oatmeal cream pie

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat, or use a nonstick cookie sheet.

In a small bowl, combine the flour, oats, baking soda, cinnamon, and salt. In a separate bowl, add the butter. Beat the butter with a handheld mixer on high speed until the butter is creamy. Add the brown sugar and beat into the butter. Add the egg and vanilla extract and mix into the butter until all of the ingredients are incorporated. Using a spatula or spoon, slowly stir the dry ingredients into the wet ingredients until well mixed.

Divide the dough in half, roll into balls, and place on opposite sides of the cookie sheet. Bake for 18-20 minutes, or until the edges begin to turn golden brown. Remove from the oven and let the cookies cool on the cookie sheet for 15 minutes. Carefully remove the cookies to a wire rack to cool completely.

While the cookies are cooling, make the cream filling by beating together the butter and marshmallow cream. Slowly add the powdered sugar, vanilla, salt, and two teaspoons of milk. If the cream filling is too thick, add one more teaspoon of milk. Mix all of the ingredients together until the filling is fluffy.

Once the cookies are cooled, spread the filling onto the bottom of one cookie. Top with other cookie. Store any leftovers in an airtight container in the refrigerator for up to a week.

Makes 1 giant cookie.

*If you only have old-fashioned oats on hand, put 1/2 cup old-fashioned oats into a food processor and pulse a few times. You want to the oats to break up into smaller pieces, about half the size of the original oat.

oatmeal cream pie bite

{Cookies adapted from Sally’s Baking Addiction, cream filling adapted from Cooking to Perfection}

 Click below to listen to or read Serial #1 of “Two Sisters”.

Two Sisters, Serial #1, audio © Jeffrey Anderson

Two Sisters, Serial #1, text © Jeffrey Anderson


About Elaine

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