I was craving those Little Debbie Oatmeal Creme Sandwich cookies the other day. I have a love/hate relationship with them. I love the ratio of cookie to cream, I love the actual cookie part, but the cream is just a little too sweet, and I have to eat the whole box to really satisfy the craving.
So when I got this latest urge, I thought I would try making my own.
I used the Oatmeal Fruit-Nut Drop Cookie Recipe from my great-grandmother's cookbook (Betty Crocker's Picture Cook Book, Revised and Enlarged. 2nd Edition, 1956, this recipe p. 195)
1 cup soft shortening
1 1/2 cup sugar
1/2 cup buttermilk
1 3/4 sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups rolled oats
(the recipe calls for 1 cup raisins or dates and 1/2 cup nuts; I omitted these)
1. Mix the shortening, sugar and eggs together.
2. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon; then stir into shortening/sugar mixture.
3. Stir in oats (and raisins/dates and nuts if desired)
4. Drop rounded teaspoonfuls 2" apart on baking sheet. Bake 10-12 minutes at 400º. Cool completely.
1 cup heavy whipping cream
coconut cream (to taste)
powdered sugar (to taste)
cocoa powder (to taste)
Beat cream until peaks are stiff, adding flavorings to your taste as you go. Other flavor ideas include almond extract, cinnamon, and allspice.