Oatmeal Cream Pies with Ginger Cream

Did you grow up in a Hostess home or a Little Debbie home?  We were firmly planted in the Little Debbie camp.  I don't know why......maybe they were cheaper??  I don't ever remember my mom buying Hostess brand snacks.  She would buy the Little Debbie swiss cake rolls, the nutty bars (which I liked to eat by first separating all the layers) and my favorite.....the oatmeal cream pies.  Oh my gawd, I loved those things.  

When I saw this recipe in The Beekman 1802 Heirloom Dessert Cookbook, my mouth started watering from the memory of those Little Debbie cookies.  I'm sure they wouldn't be near as good to my adult self as they were to my 12-year-old self, but no matter because this version is soooo much better!  The recipe calls for toasting the oatmeal which gives them a great nutty flavor and the crystalized ginger in the cream filling is warm and spicy.  These are a grown up twist on a childhood favorite.

Here's the recipe:

Oatmeal Cream Pies with Ginger Cream

The Beekman 1802 Heirloom Dessert Cookbook

(this makes 24 cookies or 12 sandwiches)

Ingredients:

Cookies

1 1/2 cups rolled oats

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temp.

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

Filling:

1 package (8 ounces) cream cheese, at room temp.

1/3 cup confectioners' sugar, sifted

1/4 cup finely chopped crystalized ginger

Directions:

Cookies:  Position the racks in the upper and lower thirds of the oven and preheat to 350 deg. F.  Place the oats on a baking sheet and bake on the upper rack for 10 minutes, shaking the pan once or twice to prevent burning, until lightly browned and fragrant.  Remove from the oven but leave the oven on for the cookies.

Line 2 large baking sheets with parchment or waxed paper.

In a bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a separate bowl, with an electric mixer on medium speed, beat the butter and the granulated and brown sugars until light a fluffy.  Beat in the egg.  Add the flour mixture, beating until just combined  Stir in the roasted oats.

Using a 1 ounce ice cream scoop, drop the dough 2 inches apart on the baking sheet.  With a dampened hand, flatten each round into a 1/2-inch thickness

Bake for 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through, or until lightly browned around the edges and set.  Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Filling:  In a bowl, with an electric mixer, beat the cream cheese and confectioners' sugar until smooth.  Beat in the ginger.  Spread the mixture on 12 of the cookies and then top with the remaining 12 cookies.