Hands-on Time
38 Mins
Total Time
1 Hour 14 Mins
Yield
Serves 20 (serving size: 1 cream pie)

My kids love the commercial version of these hefty sandwich cookies, but I always felt guilty about serving them because of that rather long ingredient list on the package (which includes partially hydrogenated oil—trans fat). Dare I say these homemade versions are way better? I do: They are! Whip up a batch; they stay fresh in an airtight container at room temperature for up to 1 week. Use any leftover filling, which also will keep for about a week, as a topping for brownies, cupcakes, or even ice cream.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

To prepare cookies, spread oats onto a jelly-roll pan. Bake at 350°F for 10 to 12 minutes or until lightly browned, stirring every 3 minutes. Remove from oven (do not turn oven off); cool slightly.

Step 3

Place oats in a mini or full-sized food processor; pulse 5 times or until finely chopped but not ground. Place oats in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and next 4 ingredients (through baking soda) to oats, stirring with a whisk.

Step 4

Place oil, butter, brown sugar, and molasses in a large bowl; beat with a mixer at medium speed until well blended (3 minutes). Add 2 teaspoons vanilla and 1 egg; beat until well combined. Beat in oats mixture at low speed.

Step 5

Spoon dough by scant tablespoonfuls, 2 inches apart, onto baking sheets lined with parchment paper to yield 40 cookies. Bake at 350°F for 9 minutes or until puffed and just set. (Do not overbake or cookies will get too hard.) Cool on pans 2 minutes; cool completely on a wire rack.

Step 6

To prepare filling, combine granulated sugar, corn syrup, 3 tablespoons water, and 1/8 teaspoon salt in a small saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240°F. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually pour hot sugar syrup into egg white mixture, beating first at medium speed and then at high speed; beat in 1/2 teaspoon vanilla. Beat at high speed 5 minutes or until mixture is the texture of marshmallow fluff. Spoon about 1 tablespoon filling onto flat side of each of 20 cookies; top each with 1 cookie.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice