Serious Eats: Recipes
Oatmeal Creme Pies
[Photographs: Sarah Jane Sanders]
Note:
- These cookies require very little bake time. In my oven, 8 minutes is enough to cook them through and results in soft and pliable cookies, just like the real deal. 10 minutes, however, results in cookies that cool into very crisp little wafers. It make take a bit of testing in your oven to find the "sweet spot" for the bake time; when in doubt err on the side of under rather than over baked, as OCPs are defined by their softness.
- Most homemade versions go overboard with heaps of filling and get the ratios all wrong. So, if you're a purist like me, just make the recipe as-is. You'll have just enough "creme" for a thin layer to bind the cookies together without any escaping around the edges. But if you're more of the "double stuf" sort, you'll need to double the filling portion of the recipe.
- All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
