April 6, 2014
Gluten Free Oatmeal Cream Pies
It has taken me over a year to perfect this Oatmeal Cookie Recipe. I tried for days a few months back, to get everything right, and it just didn't happen. Too much sugar, not enough flour, too many oats, not enough sugar. Finding the perfect balance of every single ingredient was difficult.
I use Pamela's Baking and Pancake Mix in this recipe (as many of my recipes) because I believe that we (Gluten Free People) deserve a break from the high costs of cookies, cakes, and any other sweet treats. Pamela's Baking Mix gives us a good gluten free flour blend at the best price possible. I will not write a recipe for you that is a mixture of 5 different flours, xanthan gum, and other mess that would end up costing you $100.
***The cream in this "Oatmeal Cream Pie" recipe is not mine. I have no idea who it belongs to but, I have been using it for over a year. It's not the person's exact recipe. I had to make some adjustments to make it to my liking but the base of it, is not mine.
Yield: 3 Dozen Cookies
1c. Butter, Softened
1c. White Sugar
1/4c. Light Brown Sugar
1/4c. Dark Brown Sugar
1 2/3c. Pamela's Baking Mix
3/4t. Baking Soda
1/8t. Baking Powder
1 3/4c. Gluten Free Oats
Pre heat oven to 350.
Cream together the Butter and all three sugars until well incorporated (2-3 minutes). Add the egg and vanilla and cream for at least two more minutes until nice and "fluffy". (Not very fluffy, but you will be able to see a difference).
In a separate container, combine the baking mix, baking soda, baking powder, cornstarch, and cinnamon. Combine with a fork.
Slowly add the dry mixture to the "wet" mixture on a low speed. Once all ingredients are combined, fold in the Oats.
Spoon out 1 1/2-2 tablespoon size balls of dough onto a well greased cookie sheet (or a lightly greased silk pad on your cookie sheet). Place in the preheated oven for 11-13 minutes, until edges are beginning to brown and the inside of the cookie still looks gooey. Let the cookies stay on the cookie sheet for 2-4 minutes so that the middle continues to cook without being in the oven. This will ensure that the middle stays gooey.
***The photo at the top shows what the cookies look like before they go in the oven, and right when they come out of the oven.***
7oz Jar of Marshmallow Cream
2t of Hot Water
1/2c. of Shortening
1/3c. of Powdered Sugar
Cream all together and place on cooled cookies. This only makes enough cream for half of the cookies that the recipe makes. If you want all three dozen cookies made into "Cream Pies", double this recipe.