• 3/19 Oatmeal Cookie Day 5

    From Dave Drum@1:3634/12 to All on Fri Mar 17 17:07:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mini Oatmeal-Cranberry Whoopie Pies
    Categories: Cookies, Fruits, Cheese, Grains
    Yield: 24 servings

    MMMMM--------------------------COOKIES-------------------------------
    3/4 c (170 g) unsalted butter;
    - softened
    1 c (210 g) dark brown sugar
    1/3 c (66 g) granulated sugar
    2 lg Eggs
    1 tb Vanilla extract
    1 1/2 c (190 g) A-P flour
    1 ts Baking soda
    1 ts Ground cinnamon
    3/4 ts Salt
    1/4 ts Fresh grated nutmeg
    1/4 ts Ground ginger
    3 c (350 g) rolled oats (NOT
    - instant)
    1 1/2 c (225 g) dried cranberries

    MMMMM--------------------------FILLING-------------------------------
    8 oz (227 g) cream cheese;
    - softened
    2 c (230 g) confectioners’
    - sugar
    1 c (228 g) unsalted butter;
    - room temp
    1/8 ts Salt
    1/3 c (100 g) whole-berry
    - cranberry sauce

    Set the oven @ 350ºF/175ºC with racks in top and bottom
    thirds, and line 4 baking sheets with parchment paper.

    Prepare the cookies: In a large bowl, use an electric
    mixer to beat together butter, brown sugar and
    granulated sugar until fluffy, about 2 minutes. Beat in
    eggs, one at a time, until fully combined, then beat in
    vanilla.

    In a large bowl, whisk together flour, baking soda,
    cinnamon, salt, nutmeg and ginger. Beat into egg mixture
    just until combined, then fold in oats and cranberries.

    Scoop out heaping tablespoons of dough and place on a
    baking sheet at least 2 inches apart. Bake (in two
    batches) until the edges are golden brown, 10 to 14
    minutes, rotating halfway through. Remove from the oven,
    transfer to a wire rack and let cool.

    Meanwhile, make the filling: Using an electric mixer
    fitted with the whisk, beat cream cheese until fluffy
    and smooth, 3 to 6 minutes. Beat in sugar, butter and
    salt, beating until well combined, 2 to 4 minutes. Using
    a rubber spatula, fold the cranberry sauce into the
    filling mixture, leaving streaks. Refrigerate the
    filling until it firms up enough to spread but doesn’t
    completely solidify, 10 to 30 minutes.

    To assemble the sandwiches, turn over half the cooled
    cookies. Top with 1 heaping tablespoon of filling, and
    sandwich with remaining cookies. Serve immediately or
    refrigerate for up to 3 days before serving.

    By: Melissa Clark

    Yield: About 2 dozen sandwich cookies

    RECIPE FROM: https://cooking.nytimes.com

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