Eggnog Oatmeal Cream Pies Recipe

Butter: Provides richness and moisture to both the cookies and the filling.

Brown sugar: Adds a deep, caramel-like sweetness to the cookies.

Granulated sugar: Contributes to the sweetness and helps with the cookie texture.

Eggs: Bind the ingredients together and add structure to the cookies.

Vanilla extract: Enhances the overall flavor with a warm, sweet note.

All-purpose flour: Forms the base of the cookie dough, providing structure.

Baking soda: Helps the cookies rise and become light and chewy.

Ground cinnamon: Adds a warm, spicy flavor to the cookies.

Salt: Balances the sweetness and enhances the other flavors.

Old-fashioned oats: Give the cookies a hearty texture and nutty flavor.

Shortening: Used in the filling to create a smooth, creamy texture.

Powdered sugar: Sweetens the filling and helps achieve a light, fluffy consistency.

Eggnog: Adds a festive, creamy flavor to the filling.

Ground nutmeg: Complements the eggnog with a warm, aromatic spice.

When creaming together the butter, brown sugar, and granulated sugar, ensure the mixture becomes light and fluffy. This process incorporates air into the dough, which helps achieve a tender and chewy texture in the cookies. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes, scraping down the sides of the bowl as needed to ensure even mixing.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in baking, providing a similar texture and moisture content.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and moisture content, making it a good alternative to brown sugar.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the texture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture works well as a binder in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements many baked goods.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the texture denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as a substitute for baking soda, but be aware it may slightly alter the taste.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• old-fashioned oats - Substitute with quick oats: Quick oats have a finer texture and will cook faster, but can be used in the same quantity.

• shortening - Substitute with coconut oil: Coconut oil provides a similar texture and moisture content, though it may add a slight coconut flavor.

• powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a food processor until it reaches a powdery consistency.

• eggnog - Substitute with heavy cream: Heavy cream provides a similar richness and can be flavored with nutmeg and vanilla to mimic eggnog.

• ground nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in the same quantity.

• Allow the cookies to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the oatmeal cream pies in a single layer on a baking sheet and freeze for about an hour. This flash-freezing step ensures they maintain their shape.
• Once frozen, wrap each cookie sandwich individually in plastic wrap. This helps to keep them fresh and prevents freezer burn.
• Transfer the wrapped cookies to an airtight container or a heavy-duty freezer bag. Label the container with the date to keep track of their freshness.
• Store the cookies in the freezer for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.
• For short-term storage, place the oatmeal cream pies in an airtight container and keep them at room temperature. They will stay fresh for up to 3 days.
• If you prefer, you can refrigerate the cookies in an airtight container. This can extend their shelf life to about a week, but be sure to bring them to room temperature before serving for the best texture and flavor.

• Preheat your oven to 300°F (150°C). Place the eggnog oatmeal cream pies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the filling from melting too quickly. Heat for about 10-15 minutes, or until they are warmed through. This method ensures the cookies stay crisp while the filling softens slightly.

• If you're in a hurry, use the microwave. Place one cream pie on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 10-15 seconds. Check the cookie and repeat if necessary, but be cautious not to overheat, as the filling can become too runny.

• For a more even reheating, use a toaster oven. Set it to 300°F (150°C) and place the cream pies on the toaster oven tray. Heat for about 5-7 minutes. This method is quicker than a conventional oven but still provides a nice texture to the cookies.

• If you prefer a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cream pies in the skillet. Cover with a lid to create a mini-oven effect. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give the cookies a slightly toasted flavor.

• For a more gourmet touch, use a steam oven if you have one. Set it to a low steam setting and place the cream pies on a steam tray. Heat for about 5 minutes. The steam will gently warm the cookies and keep the filling creamy without making the cookies soggy.

• Oven: Used to bake the oatmeal cookies at a consistent temperature of 350°F (175°C).

• Parchment paper: Lined on baking sheets to prevent the cookies from sticking and to ensure even baking.

• Baking sheets: Flat surfaces where the cookie dough is placed for baking.

• Large bowl: Used for creaming together butter, brown sugar, and granulated sugar, and for mixing the dough.

• Hand mixer: Helps in creaming the butter and sugars together until light and fluffy, and in beating the eggs and other ingredients.

• Whisk: Used to whisk together the dry ingredients like flour, baking soda, cinnamon, and salt.

• Tablespoon: For measuring and dropping rounded tablespoonfuls of dough onto the baking sheets.

• Spoon: Used to flatten the dough slightly before baking.

• Wire racks: Used to cool the cookies completely after they have been baked.

• Medium bowl: Used for mixing the filling ingredients together.

• Spatula: Helps in spreading the filling on the flat side of the cookies.

• Measuring cups: For accurately measuring ingredients like flour, oats, and sugars.

• Measuring spoons: For measuring smaller quantities of ingredients like baking soda, cinnamon, salt, vanilla extract, eggnog, and nutmeg.

Prepare the filling: Make the filling while the cookies are baking to save time.

Uniform shape: Use a cookie scoop to ensure all cookies are the same size and bake evenly.

Soften butter quickly: Cut butter into small pieces to soften faster.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Cool faster: Place cookies on a wire rack immediately after baking to cool them faster.

Batch baking: Use multiple baking sheets to bake more cookies at once.