This baked softly Oat defect cream cake are a homemade view of the classic lunch box lunch box Little Lunchbox Little, which we all loved to grow up. Two tough, softly baked molasses and cinnamon-hollow grass biscuits, a fluffy, sweet cream filling. A bite and you will ask yourself why you have ever bought in the shop for the shop. And the best thing about it: you I don’t even have to relax The biscuit dough.
I originally published this recipe in 2013 And have added new photos and additional success tips since then.
If you have ever found joy to pap and chew on oatmeal cream cakes bought in the shop, you are lucky. Little Debbies Cookie -Sandwiches were a favorite and I carried this packaged sweet delicacies in my kitchen. (I even have a huge oat cream cake -keeps recipe!) These are my homemade version, and I’m happy to say that they are Even better than the original.
A reader, Adrienne, commented: “I have now done these cookies twice. You are without a doubt the best cookies that my husband and I ever had … Not just the best I did, but the best that we have ever eaten … absolutely wonderful! ★★★★”
And another reader, Kate, commented: “What a fantastic recipe !!! ★★★★★ ”
How do they compare with oatmeal creams bought in the shop?
These cookies are incredibly soft and on the thinner side, made of butter, dark brown sugar and exactly the correct touch of molasses, cinnamon and cloves for a cozy, melting bite. The filling is sweet, smooth and creamy, without shorter or artificial ingredients.
However, they are not an exact imitator. My homemade version is softer and oats than the original. And I know that packaged oatmeal cake in the biscuit dough use raisin paste (including additional ingredients); this not.
What makes it so special?
- Real oats For this classic tough texture
- No abbreviations in the filling – only real butter and vanilla
- Large, satisfactory cookies—2 tablespoon of dough per biscuit (and you eat 2!)
- No shocking Required … also known as immediate satisfaction 🙂
If you feel adventurous, I also have a pumpkin version for the autumn season. These pumpkin -flock flake cream cakes were the background challenge of a Sally and the readers raved about the taste. I also have these seasoned egg liqueur -Hair -wrong cream cake that are perfect for the holiday season.
Ingredients you need and why
- Butter: These cookies use a lot of it in both the biscuit dough and in the filling. You need a lot of butter in the biscuit dough to ensure the spread. The cookies should be soft and flat, and the use of the right room temperature butter helps. If the butter is too soft, they are transferred and hard and crispy. Read more: room temperature butter when baking.
- Dark brown sugar and granulated sugar: I recommend gripping for dark brown sugar, which has a slightly higher melace content than light brown sugar. This means more taste. You also use a granulated sugar to ensure that the cookies spread.
- Egg: An egg binds the ingredients and offers structure.
- Vanilla, cinnamon & nelken: cloves: Delicious cozy taste.
- Molasses: Just a tablespoon for even more taste.
- Flour: Flour gives the cookies the structure and helps to absorb the moisture in the biscuit dough. Note that I have slightly increased the flour from the original recipe. I now use 1 and 2/3 cups (209 g) instead of 1 and 1/2 cups.
- Baking powder: Helps the cookies, inflate and then fall a little when they cool down.
- Salt: Flavor enhancers and to compensate for the sweetness.
- Faster oats: Use faster oats for the ideal texture. In contrast to entire oats, you can easily integrate into the dough, which can make the cookies excessively rough.
- Sweet sucker: Sweet and thicken the filling.
- Whipped cream: Smoothes the filling.
Let us address the butter again in the room: Yes, these cookies use a lot. You need 1 and 1/4 cups (20 tablespoons) in the biscuit dough. These are 2 and 1/2 sticks. You also need 3/4 cups (12 tablespoons) in the filling, which are 1 and 1/2 sticks. These are not illuminated or healthy In any way – and that is the jumping point. They are a real pleasure, one that is worth enjoying … every single soft and sticky bite.
Oat success tip
Use the fast oat for the best texture again.
If you only have an old -fashioned whole oat, which I usually use in most of the recipes of oatmeal, give you a few impulses in your food processor to disassemble you. This is the secret to help these cookies to be exactly right and still keep their soft, tough center.
How to make homemade oatmeal cream cake
The cookie dough is pretty simple. Add butter and sugar cream color, egg and molasses and vanilla. These are their moist ingredients. Whisk all dry ingredients together and then combine with the wet ingredients.
An electrical mixer is very helpful because this is a thick and sticky biscuit dough:
The proportion of the dough for baking is also very easy. I recommend 2 generous tablespoons of dough per biscuit, which is about 45 g each. Roll the portions in balls and place them on a lined baking sheet.
These cookies distributed a decent amount, so I put only 6 biscuit balls on the sheet:
Bake the cookies only for about 10 minutes at 191 ° C. Most cookies bake at 350 ° F, but for today’s recipe we want that Externally to set shape faster, This helps to keep the centers soft. These cookies should look particularly soft in the centers when they are finished. Not baked.
Homemade cream filling
If the cookies cool down, you can have the cream filled. This is like a butter-cream sugar effusion in the American style. Beat the butter smooth and then add the sugar, the cream, the vanilla of confectionery and then add salt to taste. It’s smooth, fluffy and thick – perfect consistency to fill in two cookies!
Use about 1.5 tablespoons of filling per sandwich. Spread it on the underside of a biscuit and sandwich with another biscuit. I usually use A Small offset spatula To spread the filling.
Regardless of whether you bring back memories or become a new favorite biscuit, these oatmeal cream cake are pure, sweet comfort in every bite. 😉
PS If you fancy even more from scratch versions of delicacies bought in the shop, do not miss my homemade oreos, e-harbor flakes and chocolate cupcakes filled with cream.
Press
Description
These softly baked oatmeal cream cakes are a homemade view of the classic lunch box delicacies that we all loved to grow up. Made from butter -like, cinnamon -kissed oatmeal and a fluffy, sweet cream filling, they are even better than the original. And the best thing about it: you don’t even have to relax the biscuit.
- Preheat the oven to 191 ° C. Line baking plates with parchment paper or silicone baking mats. Set aside.
- In a large bowl with a Hand mixer or a Blender Equipped with a paddle attachment, beat the butter, brown sugar and granulated sugar together at medium to high speed to light and creamy. Stop and scratch the sides of the bowl as needed. Add the egg, vanilla and molasses and hit the high speed until you are combined, about 1 minute. Scratch the sides and the bottom of the bowl and beat again to combine.
- Whisk flour, baking powder, salt, cinnamon, cloves and oats in a medium -sized bowl.
- When the mixer runs at low speed, you slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix everything by hand after a few seconds in the mixer.
- Screen the dough, about 2 frequent tablespoons of dough per biscuit (when using a scale, produce it 45 g each) and arrange 3 inches on the baking sheets (approx. 6 cookies per baking sheet). Books will spread a little in the oven.
- Bake for 10–13 minutes or until the cookies on the edges are very light. The centers will look very, very soft.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before being transferred to a cooling shelf to cool completely.
- For the filling: In a large bowl with a Hand mixer or a Blender Equipped with a paddle attachment and beat the butter for about 1 minute at high speed. Add the sugar of the confectionery and hit it for 1–2 minutes at medium speed. Pour heavy cream and vanilla extract. Beat at high speed for 2–3 minutes. Try and add one or two pinch of salt if necessary. If the filling is too thick, beat another tablespoon with a heavy cream.
- Spread about 1.5 tablespoons of cream filling on the lower side of half of the cookies; Top with remaining cookies, right up.
- Cover and keep the remaining sandwich biscuits at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make ahead and freeze instructions: You can make the biscuit dough and keep it in the fridge for up to 3 days in the fridge. Before the further continuation of step 5. (For the best taste and the best texture, the filling should be fresh.) Turn open in the fridge overnight and bring up the room temperature before continuing with step 8. They freeze unmoted biscuit balls for up to 3 months. Bake from Frozen and add a minute or two to the baking time. Read my tips and tricks How to freeze biscuit dough.
- Special tools (Affiliate links): Baking tray | Silicone baking mats or Parchment paper | Electrical mixer (Handheld or Status) | Glass mix | Whisk | Big biscuits | Cooling shelf | Small offset spatula
- Brown sugar: I use dark brown sugar for additional taste. If you only have light brown sugar, you can use this without other changes to the dough.
- Oats: Do not use an old -fashioned whole oat in this recipe; Use for the right texture and to ensure that enough moisture is soaked in the biscuit dough. If you only have an entire oats, pulsate it in a food processor about 10 times before use.
- Take a look at my top 5 Bicker tips And that’s my 10 must-have Cookie baked tools.
- Cookies are adapted myrecipes.com.
(Tagstotranslate) brown sugar