Undressed Skeleton — Happy Thanksgiving, Everyone! I posted this...
Happy Thanksgiving, Everyone!
I posted this picture on Twitter a couple days ago. I made oatmeal cream pies for Jeremy, as a Thanksgiving dessert. He is a picky eater, and won’t eat traditional pie. Some of you wanted the recipe for this photo, so I thought I’d share it with you guys. Please ignore the horrible quality of this photo. It was taken with my cell phone. This photo also has my family’s Thanksgiving drink selection in the background. This recipe is from Tracy’s Culinary Adventures. I doubled the recipe, and ended up with the perfect amount. These cookies were literally the best cookies I have had in a long time. They are dangerously addicting. This is one recipe, I refuse to lose. 
Ingredients for Cookies
2 1/2 Cups All-Purpose Flour
3 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Teaspoon Ground Cinnamon 
1 Cup + 1 Tbsp Unsalted Butter, at room temperature. 
1 1/2 Cup Packed Light Brown Sugar
2 Large Eggs, at room temperature
2 Teaspoons Vanilla Extract
Filling Ingredients:

1 Cup Unsalted Butter, at room temperature. 
14-oz Container of Marshmallow Creme. 
4 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
Cookie Directions:
Preheat oven to 360 degrees.
In a large bowl, sift together: flour, oats, baking soda, salt and cinnamon. 
In an electric mixer add butter and brown sugar. Mix together on medium speed, until light and fluffy.
Add the vanilla and egg to electric mixer. Combine.
Turn speed to low. Slowly, add in all dry ingredients. 
Beat until combined. 
Line a baking sheet with tin foil. Lightly spray tin foil with cooking spray.
Scoop 1 tablespoon of the dough for each cookie. Place on baking sheet 1 inch apart from each other.
Bake 6-7 minutes. You will want them to be really soft, and partly done on the inside. They will continue to cook as they cool. 
After removing from oven, move cookies to cooling rack. If you leave them on baking sheet, the bottoms will burn. 
Instructions for Filling:  (One of the best fillings I have EVER had)
In an electric mixer butter and marshmallow cream. Beat until smooth and fluffy.
Slowly add in powdered sugar, followed by the vanilla. 
Mix until completely combined. 
Add To Pinterest Here

Happy Thanksgiving, Everyone!

I posted this picture on Twitter a couple days ago. I made oatmeal cream pies for Jeremy, as a Thanksgiving dessert. He is a picky eater, and won’t eat traditional pie. Some of you wanted the recipe for this photo, so I thought I’d share it with you guys. Please ignore the horrible quality of this photo. It was taken with my cell phone. This photo also has my family’s Thanksgiving drink selection in the background. This recipe is from Tracy’s Culinary Adventures. I doubled the recipe, and ended up with the perfect amount. These cookies were literally the best cookies I have had in a long time. They are dangerously addicting. This is one recipe, I refuse to lose. 

Ingredients for Cookies

  • 2 1/2 Cups All-Purpose Flour
  • 3 Cups Old-Fashioned Oats
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Teaspoon Ground Cinnamon 
  • 1 Cup + 1 Tbsp Unsalted Butter, at room temperature. 
  • 1 1/2 Cup Packed Light Brown Sugar
  • 2 Large Eggs, at room temperature
  • 2 Teaspoons Vanilla Extract
Filling Ingredients:
  • 1 Cup Unsalted Butter, at room temperature. 
  • 14-oz Container of Marshmallow Creme. 
  • 4 Cups Powdered Sugar
  • 2 Teaspoons Vanilla Extract

Cookie Directions:

  1. Preheat oven to 360 degrees.
  2. In a large bowl, sift together: flour, oats, baking soda, salt and cinnamon. 
  3. In an electric mixer add butter and brown sugar. Mix together on medium speed, until light and fluffy.
  4. Add the vanilla and egg to electric mixer. Combine.
  5. Turn speed to low. Slowly, add in all dry ingredients. 
  6. Beat until combined. 
  7. Line a baking sheet with tin foil. Lightly spray tin foil with cooking spray.
  8. Scoop 1 tablespoon of the dough for each cookie. Place on baking sheet 1 inch apart from each other.
  9. Bake 6-7 minutes. You will want them to be really soft, and partly done on the inside. They will continue to cook as they cool. 
  10. After removing from oven, move cookies to cooling rack. If you leave them on baking sheet, the bottoms will burn. 

Instructions for Filling:  (One of the best fillings I have EVER had)

  1. In an electric mixer butter and marshmallow cream. Beat until smooth and fluffy.
  2. Slowly add in powdered sugar, followed by the vanilla. 
  3. Mix until completely combined. 

Add To Pinterest Here

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