This cookie has the nostalgic flavor of Little Debbie Oatmeal Creme Pies, updated with real ingredients (mostly), and an eggnog twist for the holidays. There are several ingredients that make this cookie absolutely pop. The freshly grated nutmeg quantities are so small, because it has a wonderfully powerful flavor when it’s fresh. If this is a new ingredient for you, once you have it in your arsenal, you can enjoy it in savory food like green beans, or as an aromatic topping for all types of holiday drinks; it’s even good brewed with coffee.
You will likely have to order the McCormick’s Clear Imitation Vanilla Extract and the LorAnn Rum Bakery Emulsion online. The clear vanilla extract gives anything you make, a mass produced, packaged baked good vibe in the best possible way. Once you taste what it does in these cookies, you’ll be keen to use it in your other favorite recipes. The rum emulsion is a new product to me in developing this cookie. I went with LorAnn, because I love their Bakery Sweet Dough Emulsion, and as long as you’re ordering online, a teaspoon or two of this can go into any holiday recipe that you are already baking to make it taste like a professionally produced pastry.
This recipe makes quite a few cookies, but if you’re going to the trouble, you might as well make a lot to share with family and friends. Credit to the Cooking Classy food blog, that got me started with this recipe. I made the cookie a little smaller, edited out a few ingredients, and brought the eggnog party to my version of this recipe. Enjoy!
Makes 36 sandwich cookies
Printable Recipe
Cookie Ingredients
3 ¾ cups AP flour
2 cups quick oats, pulsed lightly in food processor
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cornstarch
1 ½ teaspoons salt
4 teaspoons cocoa powder
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 cup unsalted butter, room temperature
1 cup shortening, unflavored
2 ½ cups sugar
¼ cup + 1 tablespoon molasses
4 large eggs
2 teaspoons McCormick’s Clear Imitation Vanilla Extract
Marshmallow Eggnog Filling
1 cup unsalted butter, room temperature
½ cup shortening, unflavored
3 cups powdered sugar
14 oz. marshmallow fluff
¼ teaspoon freshly grated nutmeg
¼ teaspoon LorAnn Rum Bakery Emulsion
Directions
- Preheat oven to 350F and line two sheet pans with parchment paper.
- Combine flour, processed oats, baking powder, baking soda, cornstarch, salt, cocoa powder, cinnamon, ginger, and nutmeg in a bowl. Whisk and set aside.
- Using a stand mixer or hand mixer, combine butter, shortening, sugar, and molasses on medium speed for about two minutes or until it becomes light brown and fluffy.
- Scrape down the mixing bowl with a spatula. Add eggs and vanilla to the butter and sugar mixture, adding the eggs one at a time, and mixing well after each addition.
- On low speed, slowly mix in the dry ingredients, being careful not to overmix. Give a final scrape with your spatula to make sure everything is completely combined, and no dry bits remain on the bottom of the bowl.
- Portion the dough onto the prepared sheet pans using a 1.5 tablespoon scoop. You can fit a dozen cookies well spaced on a typical sheet pan.
- Bake for 10-12 minutes, rotating pans halfway through if you care to do so. When done, the cookies will still be soft and not fully set. They’ll glisten a little in the center. Cool for a few minutes on the sheet pan and then transfer to a cooling rack.
- Once the cookies have cooled, make the filling. Using a stand mixer or hand mixer, combine the butter and shortening on medium-high until light and fluffy, about two minutes. Add the powdered sugar, nutmeg, and rum emulsion. Start slowly, and then increase speed to medium high. Mix until well combined and fluffy. Stir in the marshmallow creme.
- Assemble your sandwich cookies. If you have a piping bag, definitely use it. Spread the filling on the bottom side of a cookie, and then top it with a second one. Enjoy!
Notes
Pulse the oats only a few times in a small food processor. Err on the side of larger bits rather than smaller bits. Maybe 5 healthy pulses.
These cookies freeze very well. Once you have them assembled, lay them flat on a sheet pan and freeze them for an hour or until the filling is very firm. Pop them in freezer bags, and they will last for quite a while if you don’t tell anyone you’ve made them.
Equipment & Specialty Ingredients
McCormick’s Clear Imitation Vanilla Extract
Yes, this is a lot. Share it with your friends! If you bake a lot, you’ll go through it faster than you think!
LorAnn Buttery Sweet Dough Emulsion (Not used in the recipe. Great for breads and bar cookies)
THE FOOD ÉTUDE 