OMY! No that’s not a typo folks, I just invented my own initialism: Oh-My-Yum is what it stands for and I promise that’s exactly what you’ll be saying as you wipe the sides of your mouth clean from the oozing cream filling.
First, a little tidbit about me – I LOVE oatmeal, only not as breakfast mush, which is almost sacrilegious for a Puerto Rican. Oh don’t get your knickers in a knot, I said “almost“. Puerto Rican abuelas have been known to make this oatmeal mush a pretty standard breakfast item. Heck the whole world seems to make this a pretty standard breakfast item, except that Puerto Ricans take it reeeeaaal far man. They could get pretty serious about their “avena”. You’ve got to make it juuuuuust right or you could be marked as “Maria, la que no sabe cocinar ni avena,” TRANSLATION: Maria, the one who can’t even cook oatmeal…that’s serious man at least in my book.
So I decided to make my own kind of oatmeal. One that I LIKE and would gladly eat, for breakfast, lunch or dinner, thank you very much. Now this is my idea of oatmeal!
- •1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco Shortening
- •¾ cup brown sugar
- •½ cup granulated sugar
- •1 Tbsp. molasses
- •1 tsp. vanilla extract
- •2 eggs
- •1½ cup flour
- •1 tsp. baking soda
- •1/2 tsp. salt
- •1/2 tsp. cinnamon
- •1½ cup quick oats (NOT rolled oats)
- •1/4 cup pecan bits (optional)
I made mine with pecans just because and it was delicious.
- •1/2 cup butter, softened at room temperature
- •2 cups powdered sugar
- •1 to 2 tablespoons heavy whipping cream (do not substitute this, it needs the fat anything with less fat will not have the creamy consistency you want)
- •1-1/4 teaspoons vanilla extract
- •pinch of salt, as needed
- Preheat oven to 350F degrees.
- If not using a whoopie pie pan, line a large cookie baking sheet with parchment paper or a silicone baking mat. Set aside.
- With a stand or handheld mixer, mix the margarine, sugars molasses, vanilla and eggs.
- In a separate bowl, add flour, salt, baking soda, cinnamon, oats and pecan bits, if using and with a whisk, mix this well.
- With the mixer on low, slowly pour dry ingredients into the wet and beat mix until fully incorporated. (DO NOT OVERMIX)
- If not using the whoopie pan, drop ONE tablespoon (unless you want them very large in which case use TWO tablespoons) onto a parchment or silicone lined baking sheet and keep adding dough two inches apart until you fill up baking sheet. ****Cookies will spread in the oven so it is vital that you space them two inches apart.
- Bake 8-10 minutes in a 350F degree oven, until it just starts to brown around the edges.
- With a stand or handheld mixer, beat butter for about 1 minute until it's creamy in texture.
- Add powdered sugar and mix on medium speed for 1-2 minutes.
- Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until light and fluffy.
- Taste and add a pinch or two of salt, as needed. If filling is too thick, add a couple of more teaspoons of heavy cream.
- Spread 1 to 1-1/2 Tbsps. of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Recipe will make about 3 dozen cookies or 18 cream pies depending on how big you make them.