Apple Cider Oatmeal Pies
Posted by Cupcake Kelly on Nov 18, 2014 in Cookies, z | 2 comments
I had high hopes for the new Fat Witch Bake Sale book. The brownie book was one of the first I bought after I started blogging. The Shortbread Brownies I made from the book were the first photo that was accepted to foodgawker.
I tried making Oatmeal Cream Pies last fall but they turned out terrible. Flat cookies and runny filling, yuck! At first I wasn’t too sure of these. A few of the cookies came out a little flat and I was ready for another disappointment but they are incredible. The filling is flavored with a boiled down apple cider. Even Alex who doesn’t usually like this kind of dessert loved them!
This book goes beyond brownies. It includes all the traditional items you’d find at a typical bake sale. The first chapter of book covers everything you need for a successful bake sale. The other chapters are about chocolate, baking for kids, gluten free, vegan, foreign treats and more.
If you’re interested in having a bake sale the types of treats will cover all tastes and potential customers. Myself, I like to try new kinds of baking but recently have shied away from buying ingredients that I’m not likely to use again. Besides these cookies I bookmarked birthday cake, cinnamon toast bars and sweet potato brownies.
Ingredients
2 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup sugar
2 eggs
1tsp vanilla
1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
3 cups old fashioned (not quick cook) oats
1/2 cup cider (alcoholic or non your choice)
1 stick unsalted butter, at room temperature
2-3 cups powdered sugar
Instructions
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- Make the cookies. In a large bowl of an electric mixer beat the butter and sugars until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
- Sift the flour, baking powder, salt, and cinnamon directly into the batter. Stir in the oats.
- Use a cookie scoop to place dough two inches apart. Bake for 12-15 minutes until the edges are golden brown.
- Make the filling. Place the cider into a heavy saucepan and bring to a boil. Reduce down to 1/4 cup and set aside to cool.
- In a large bowl beat the butter and 2 cups powdered sugar until smooth and creamy. Beat in the cooled cider. Add in the rest of the sugar a little at a time, as needed.
I received a copy to review. This post contains affiliate links.
Wow! These really look so good! Great recipe!
thank you!