Oatmeal Crème Pies

I REALLY love pinterest now. SO many good recipes are to be found!! I saw this one last night and knew I had to make it! I love oatmeal cookies and with creme? YES PLEASE! plus, I've always loved the Little Debbie ones :)

This was actually a really easy recipe! And, Brad LOVED them!

Oatmeal Crème Pies
Source: Bloomingon Bainbridge Blog

Cookies

What you need-

1 ¼ c. butter, softened
1 c. brown sugar
½ c. white sugar
1 ½ c. all purpose flour
3 c. oats
1 egg
2 t. vanilla
1 t. baking soda
½ t. salt
¼ t. cinnamon

What you do-

Preheat the oven to 375.

Mix dry ingredients together in a separate bowl. (flour, baking soda, salt, and cinnamon) Add oats to the dry ingredients. Set aside.

In an electric mixer, beat butter and sugar (white then brown) until creamy. Add egg and vanilla-mix well.

Gradually add dry oat mixture to butter/sugar mixture.

Mix until combined.

Use small cookie scoop-to-scoop dough. Place dough balls 2 in. apart on a baking sheet lined with parchment paper.

Bake at 375 for 10 minutes. Keep on baking sheets for about 2-3 minutes to cool (and keep cooking) Remove from parchment paper to wire racks to completely cool.

Crème Filling

½ c. soft butter
2 c. powdered sugar
1-2 t. whipping cream
1 t. vanilla

What you do-

Combine all ingredients in an electric mixer. Beat on low until mixed well. Then, beat on high until light and fluffy.

Once cookies are completely cool add crème filling in between cookies to make the crème pies. It’s that easy!

Enjoy!

xoxo.
manda

classic peanut butter cookies

i wanted a cookie. i didn't really have anything fun to make cookies with. you know, like chocolate chips or something. but i did have peanut butter. so, i emptied out the jar of peanut butter and made cookies! just simple, classic, fork though the center... peanut butter cookies!

classic peanut butter cookies.
source: allrecipes

what you need.

1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

what you do.

Preheat oven to 375 degrees F.

In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

ohhhh i love peanut butter cookies.

xoxo.
manda

coconut macaroons

i had my first macaroon the other night. i had no idea bradley LOVED them...apparently, he does! i figured coconut macaroons couldn't be that hard to make so i googled it (of course) and found it takes only a few ingredients (that i just so happened to have in my cabinet)!

FYI. this recipe only makes 4 macaroons. i figured i should point this out because i got a big ole "THAT RECIPE ONLY MADE 4?!?! NO!" from my husband. :)

and, for the record, all 4 were GREAT and i will def make again!

so here we goooo....

coconut macaroons
source: epicurious

what you need:

Butter and flour for preparing baking sheet and foil
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut

what you do:

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.

Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

side note- i told my coworkers about these and one girl in my office, jen, got SO excited. i brought her one after lunch and she was really excited! exhibit A:

i was happy she was so happy :)

chocolate candy cane cookies

i made these for a cookie exchange and they were delightful! the filling is so good. i rushed to make these so they weren't as pretty as they should have been sooo i'm making them again tonight for a christmas party tomorrow night! make these. you won't be sorry:)

source: bonappetit

Ingredients

Cookies
•1 3/4 cups all purpose flour
•1/2 cup unsweetened cocoa powder (preferably Dutch-process)
•1/4 teaspoon salt
•1 cup sugar
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•1 large egg

Filling
•1 cup plus 2 tablespoons powdered sugar
•3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•3/4 teaspoon peppermint extract
•2 drops (or more) red food coloring
•1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Preparation

For cookies:
•Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
•Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
•Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
•Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). DO AHEAD Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.