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Categories:
margarine butter brown sugar sugar eggs vanilla baking soda salt cinnamon nutmeg all-purpose whole wheat flour oats chocolate chips _____ filling weight Cream Cheese vanilla cream salt powdered sugar
Viewed: 52 - Published at: a year agoIngredients
- FOR THE COOKIES:
- 1/2 cups Margarine, Softened
- 1/2 cups Butter Flavored Shortening (such As Crisco)
- 3/4 cups Packed Brown Sugar
- 1/2 cups Granulated Sugar
- 2 whole Large Eggs
- 1-1/2 teaspoon Vanilla Extract
- 3/4 teaspoons Baking Soda
- 1/4 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 3/4 teaspoons Cinnamon
- 1 dash Nutmeg (optional)
- 1-1/4 cup All-purpose Flour
- 1/2 cups Whole Wheat Flour
- 2-1/4 cups Quick Oats
- 1 cup Chocolate Chips (optional)
- _____
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, Softened
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Cream
- 1 dash Salt
- 1-1/3 cup Powdered Sugar
Method
- Preheat oven to 350 degrees. Spray a light-colored baking sheet with nonstick cooking spray. Set aside.
- In a large bowl, cream margarine, shortening and sugars together until light and creamy. Stir in eggs and vanilla. Scrape sides of bowl and whip 1-2 minutes until light in color. Stir in remaining cookie ingredients until well incorporated. Scoop small balls of dough onto prepared baking sheet. Bake for 8-9 minutes until cookies aren't shiny anymore and they look slightly underdone. Cool 3-4 minutes on baking sheet and then remove to waxed paper to cool completely.
- For the filling, whip cream cheese with vanilla, cream and salt until smooth. Slowly whip powdered sugar into cream cheese until all combined and smooth. Scrap down the sides and whip again.
- To assemble, take 1 oatmeal cookie and spread 1-2 tablespoons of filling across the bottom evenly. Top with another cookie. Repeat until all cookies are filled. Should make 24 oatmeal cream whoopie pies.
