oatmeal creme pies
(makes about 16-18 cookies)
226 g unsalted butter (1 cup), room temperature
250 g dark brown sugar (1 1/4 cups)
50 g granulated sugar (1/4 cup)
1 tbsp vanilla
100 g eggs (2 large eggs)
200 g all purpose flour (1.5 cups, plus 1 tbsp)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp ground cardamom
1 1/2 tsp allspice
1 1/2 tsp nutmeg
1/2 tsp cloves
240 g rolled old fashioned oats (about 3 cups)
170 g white chocolate chips (1 cup)
1. Preheat the oven to 350 degrees. Line 3 cookie sheets with parchment paper or a silicone mat.
2. In stand mixer with paddle attachment, cream together room temperature butter, sugars and vanilla. Add the eggs, one at a time, and mix until fully incorporated, 1-2 minutes.
3. Add flour, baking soda, baking powder and spices, and mix until dough just comes together. Fold in the rolled oats, and then the white chocolate chips, careful not to over mix.
4. Using an ice cream scoop or large spoon, scoop onto prepared cookie sheets, approximately 6 per cookie sheet. Bake for 20-25 minutes, until lightly golden brown around the edges, rotating the pans halfway through.
Make life sweet,