Oatmeal Cream Pie Cooled Before Slicing

Oatmeal Cream Pie Cooled Before Slicing is filed under Cookies and built around dark raisins lightly packed, water, and unsalted butter room temperature. Plan on 10 oatmeal cream pies.

Count on 30 minutes of prep, 16 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup dark raisins lightly packed
• ¼ cup water

For the Cookies

• 1 cup unsalted butter room temperature
• 1 cup dark brown sugar
• ½ cup granulated sugar
• 1½ tablespoons molasses unsulfured
• 1 large egg room temperature
• ¼ cup raisin paste
• 1½ cups all-purpose flour
• 2 cups quick oats
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves

For the Filling

• 1 cup marshmallow fluff store-bought or homemade

How the cooking goes

1. Warm the oven to 325°F convection or 350°F conventional.

Make Raisin Paste

1. Combine raisins and water in a small saucepan. Heat it until it boils over a moderate flame, turn off the heat, cover, and let sit for 15 minutes. Move it onto a blender or small food processor and process until the texture looks smooth. Keep it to one side to cool. You need ¼ cup (75g) for this recipe; the remainder keeps refrigerated.

Make Cookie Dough

1. Beat butter, dark brown sugar, granulated sugar, and molasses together until lightened. The mixture will resemble light brown sugar in color and texture.
2. Put the egg and beat well. Add the cooled raisin paste and beat until fully incorporated.
3. Beat together flour, oats, baking powder, baking soda, salt, cinnamon, and cloves in a separate bowl. Add to the butter mixture in several additions on low speed, mixing until the mix just comes together.

Bake and Assemble

1. Portion dough at 54g per cookie using a large cookie scoop. Bake for 18 to 19 minutes, rotating trays top to bottom and front to back at 7 minutes and again at 14 minutes. Cookies will look slightly underdone at the center when pulled. Cool completely on a wire rack.
2. Move marshmallow fluff to a piping bag with a ½-inch opening. Pipe a star shape onto the flat side of one cookie, leaving a ¼-inch border from the edge. Press a second cookie on top, flat side down. Repeat with remaining cookies.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Lemon Blueberry Cookies Baked Until the Edges Set and Chewy Peanut Butter Cookies Baked Until the Edges Set.