HONORABLE MENTION
MALTED OATMEAL CREAM PIES
Submitted by Ann E. Stoff of Kettering
INGREDIENTS
Cookies
1 1/2 cups flour
1 tablespoon malted milk powder (Carnation original recommended)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups quick or old-fashioned oats, ground
1/2 cup almonds, ground
2 sticks unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
Filling:
5 tablespoons unsalted butter, room temperature
2 cups confectioners’ sugar, plus more if needed
1 tablespoon malted milk powder (Carnation original recommended)
2 tablespoons milk, plus more if needed
1/4 teaspoon pure vanilla extract
DIRECTIONS:
Cookies:
1. Whisk flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl and set aside. Pulse the oats and almonds in a food processor until coarsely ground and set aside.
2. Beat butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy about 3 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce mixer speed to low and beat in the flour mixture until just combined. Add the oats and almonds and beat until combined.
3. Line two baking sheets with parchment paper. Scoop 1/4 cup balls of dough (about 24) 2 inches apart onto the prepared baking sheets. Freeze until firm, at least one hour.
4. Preheat oven to 350 degrees. Bake cookies until just golden and crisp around the edges, 15 to 17 minutes. Cool 5 minutes on baking sheets and transfer to a rack to cool completely.
Filling:
5. Make the filling by beating the butter with the confectioners’ sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low and add milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. Add more molk if the filling is too thick. Add more confectioners sugar if too thin.
6. Spread the filling on the flat side of the cookies and make into sandwiches. Make more filling as needed depending on desired ratio of cream to cookie.
