Milk and Cookies
Friday July 16, 2010

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One of the many magazines I miss terribly is Cottage Living.  It always displayed comfortable, cozy interiors and gardens that you just wanted to stroll through until you found a place to sit amongst the seemingly overgrown flower beds and read a book.

Thankfully, I have saved as many copies as I purchased and even tore out some of the recipes that looked like something I needed to try.  Well, I tried one of the comfort food recipes, and I was blown away!  You will most certainly need a cup of milk handy while you’re enjoying this cookie.


*Don’t want to take in so many calories?  Just make the oatmeal cookie recipe without the cream.  The difference in this recipe that makes it more memorable is that you have twice as much brown sugar as granulated.  Typically the opposite is true.

*Don’t like vanilla, or don’t have it in your cupboard? Try maple flavoring – just as delicious and reminds me of those lovely maple bars my mother used to make for Halloween.

*If you’re making cream pies, wait until the cookies are completely cooled before putting the dollop of cream in the middle.

Oatmeal Cream Pies

Yield: 3 dozen oatmeal cookies or 18 cream pies


Cookie Dough

*1 1/4 cups butter, softened

*1 cup firmly packed brown sugar

*1/2 cup granulated sugar

*1 large egg

*2 teaspoons vanilla extract

*1 1/2 cups all-purpose flour

1 teaspoon baking soda

*1/2 teaspoon salt

*1/4 teaspoon ground cinnamon

*3 cups uncooked oats (quick or old-fashion)


1. Preheat oven to 375 degrees.

2. Beat butter and sugars at medium speed until creamy. Add egg and vanilla, beating well.

3. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture, stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.  Bake for 10 minutes.  Cook on pan 2 to 3 minutes. Remove cookies from pan to cool on wire racks.


Cream Filling

*1/2 cup butter, softened

* 2 cups powdered sugar

*1 to 2 tablespoons whipping cream

*1 teaspoon vanilla extract


1.Combine all ingredients in a medium bowl.  Beat with an electric mixer on low speed until scraping bowl. Beat on high until light and fluffy.

2. Spread 1 tablespoon Cream Filling over each bottom side of half of the cookies. Top with remaining cookies, right side up.

Grab a glass of cold milk and enjoy!

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