Oatmeal Cremepie Copycat

Okay, not exactly.  They’re spicier.  They’re butterscotchier.  They’re lower in sugar!  Don’t fight it.

 

I know, I know.  They’re chunky.  They don’t even have any creme filling, how could they be a copycat for Oatmeal Cremepies?  I can’t explain it myself, but it just works.  I stumbled upon a recipe for some delicious Soft and Chewy Oatmeal Scotchies at Avery Cooks (averiecooks.com/…/soft-and-chewy-oatmeal-scotchies-cookies), and I attempted to make a cookie based on this recipe while altering some of the recipes to decrease the sugar content.  The result?  Delightful.  The first few bites were a little strange, but in a very good and intriguing way.  The cookies were spicier than I had anticipated with the considerable amount of nutmeg.  And then there was that familiar flavor.  I couldn’t put my finger on it at first, but by the time I finished the second cookie, I knew what it was… Little Debbie Oatmeal Cremepies.

I announced my creation to my husband, who upon trying one said, “You even got the tecture right!”  It’s true.  The cookies hold together perfectly, but are a little ooey-gooey-chewey.  You don’t even miss the creme filling.  I half considered some sort of filling for future endeavors, perhaps a buttercream?  But no.  I thought these were great just the way they were.  My photography leaves something to be desired here.  I’ll try to replace these photos with better ones in the future, but no guaruntees.  These suckers don’t last long!

 

Ingredients:

  •  1 large egg
  •  1/2 cup unsalted butter (1 stick)
  •  1/2 cup reduced sugar syrup
  •  1/4 cup granulated sugar
  •  1 tablespoon vanilla extract
  •  1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
  •  3/4 cup all-purpose flour
  •  2 teaspoons cinnamon
  •  3/4 teaspoon ground nutmeg
  •  1/2 teaspoon baking soda
  •  pinch salt, optional and to taste
  •  3/4 cup butterscotch chips
  •  1/4 cup semisweet chocolate chips

 

Directions:

  1.   Combine egg, butter, syrup, sugar, and vanilla.  Cream until light and fluffy.
  2.   Add oats, flour, cinnamon, nutmeg, baking soda, salt.  Stir until just mixed, and add butterscotch and chocolate chips.  Scoop small mounds (1-2 T) onto cookie sheet lined with parchment paper.  Chill three hours to five days before baking.
  3.   Preheat oven to 350 degrees.
  4. Bake 9-10 minutes, until just set.  Cookies firm up after cooling.

 

Piece of pie!

 

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 163
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 6 g 28 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg 7 %
Sodium 55 mg 2 %
Potassium 37 mg 1 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 1 g 4 %
Sugars 10 g
Protein 2 g 3 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

 

 

 

 

 

 

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Apple Cobbler Muffins

I’m going to go ahead and warn you now…  This post contains a LOT of pictures.  This was so good.  This is kind of a cobbler in a muffin, bread-puddingy, amazing… thing!  I was browsing pinterest for a good use of all these apples on my counter, and I ended up creating this!

INGREDIENTS

Crumb Topping

  • 1/3 cup  packed light brown sugar
  • 1 T granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2/3 cup gluten free oat flour
  • 2 tsp ground flax seed

Muffins

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup nonfat plain greek yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups gluten free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened vanilla almond milk
  • 2 small apples, cut into small chunks
  • 2 tsp ground flax seed

Glaze

  • 1 cup confectioner’s sugar
  • 2-3 T heavy cream
  • 1/2 tsp vanilla
  • a pinch of nutmeg

Directions:

To make the crumb topping combine both sugars, cinnamon, ground flax seed, and melted butter before stirring in the flour.  Set aside.

In a medium bowl, beat the butter until smooth and creamy, about 1 minute.   Add  both sugars and blend until creamed with the butter.   Add the eggs, yogurt, and vanilla extract.  Stir until combined well.

In a separate bowl, add flour, baking soda, baking powder, cinnamon, salt, and 2 tsp ground flax seed.  Slowly add the wet ingredients into the dry ingredients and whisk.  Add the milk (any milk should work fine for this, and continue whisking gently until small lumps remain in the batter.  Fold in the apples.

Fill muffin tin to the top of each cup, adding a handful of the crumb topping to the top of each (crumble it up in your hands before putting it on the muffin to get those nice, big crumbs).

Bake for 5 minutes at 425F degrees and then lower the oven temperature to 350F degrees and bake for 22 more minutes or until a toothpick inserted in the center comes out clean.

Finally, to make the glaze, whisk 2-3 T heavy cream, 1/2 tsp vanilla, and a pinch of ground nutmeg into 1 cup of confectioner’s sugar.  Dude.

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Nutrition Facts
Servings 9.0
Amount Per Serving
calories 307
% Daily Value *
Total Fat 14 g 21 %
Saturated Fat 7 g 36 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 588 mg 25 %
Potassium 99 mg 3 %
Total Carbohydrate 38 g 13 %
Dietary Fiber 4 g 15 %
Sugars 21 g
Protein 7 g 14 %
Vitamin A 8 %
Vitamin C 2 %
Calcium 9 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mexican Wedding Cakes

  • 1 C buttereggs5
  • 1/2 C powdered sugar
  • 2 C flour
  • 1 tsp vanilla
  • 1/2 C crushed pecans

Mix all ingredients well in order listed, and roll dough into balls (about a 1/2 tsp full).  Place on a cookie sheet and bake at 300 degrees F for 20 minutes.  Once cool, cover in sifted powdered sugar.

Recipe should yield about three dozen.  Better make a double batch – they don’t last long!

Nutrition Facts
Servings 36.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 3 g 17 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg 5 %
Sodium 36 mg 2 %
Potassium 15 mg 0 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 2 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 0 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.