So, you're craving something sweet, huh? How about sinking your teeth into a heavenly oatmeal cream pie? These little treats are the perfect combination of chewy, creamy, and oh-so-satisfying. But wait, we're not talking about just any oatmeal cream pie here.....we're talking freshly milled flour oatmeal cookies which takes these babies to a whole new level of deliciousness. Get ready to have your taste buds dancing!

If you're new here, you might be wondering, "What's the big deal with using fresh flour?" Well, my friend, freshly milled flour is like the secret ingredient that takes your baking game to new heights. It adds a depth of flavor and a softness to your oatmeal cream pies. Trust us, once you try it, there's no going back to regular old flour.

Unsifted® Oatmeal Cookies are a delightfully soft, chewy, fresh milled dream!  These cookies use all olive oil too so they are perfect for anyone trying to use less butter!  This original recipe was gifted to me from my Father-in-Law (thank you so much!!) and it's currently my younger son and my favorite recipe to make together.  He calls them "the sandwich cookies". 

We love to make extras and put them in the freezer to pull out for afterschool treats.  If you let then thaw just a bit, but eat them while they are still cold they almost taste like an ice-cream treat.  Addicting!   Or you can surprise your child’s soccer team with oatmeal cream pies, add them to lunchboxes as an extra treat, or bring as a thank you for your teacher! Endless uses and endless people that will love these!  There are additional mix-in ideas, like Oatmeal Chocolate Chip, on the recipe too :)   

Happy Unsifted Baking!
Keira

Unsifted Oatmeal Cookies 

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Oatmeal Cookies HERE**

PREP: 20 minutes
TOTAL: 60 minutes 
YIELD: 30-35 single cookies

INSTRUCTIONS:

1.  Mill the fresh flour

• Set WonderMill® dial to “Pastry”
• Mill 1 ½ cups Dessert Blend

2.  Mix wet ingredients + sugar

• In a mixing bowl, add 1 cup olive oil
• Add 1 ⅓ cups packed brown sugar
• Add 2 large eggs
• Add 2 Tbsp molasses
• Add 2 tsp vanilla
• Using an electric mixer, mix on high speed for 2 minutes

3.  Add dry ingredients

• Add 1 tsp baking powder
• Add 1 tsp baking soda
• Add ½ tsp salt
• Add ½ tsp cinnamon
• Mix until just combined

4.  Add fresh flour + oats

Pro Tip: This dough will be thick and sticky – don’t worry!

• Add all the unsifted flour (about 2 ¼ cups)
• Mix on low speed for about 1 minute
• Add 3 cups oats + other mix-ins (see variations below)
• Mix on low speed for 2-3 minutes

5.  Chill dough for 30 minutes

• Preheat oven to 350F
• Place dough in refrigerator for at least 30 minutes to allow liquids and sugars to be absorbed. Do not skip this!

6.  Shape + Bake

Pro Tip: Be sure to watch these cookies in the oven closely! They should look slightly soft in the center when you take them out, otherwise they won’t be soft and chewy.

• Use wet hands to roll 2 Tbsp dough into ball, repeat. (Dough is sticky. This creates a deliciously soft and chewy cookie. Use water ok hands to make shaping easier)
• Place on greased baking sheet, 2" apart
• Bake at 350F for 10-12 minutes
• Remove from oven when edges are just barely browned (otherwise they won’t be soft and chewy)
• Let cookie sit on hot pan for 5-10 minutes to setup
• Using a spatula, transfer cookies to wire rack to cool completely

STORAGE TIPS

Cooled oatmeal cookies may be stored at room temperature in an airtight container for up to 5 days or frozen for up to 3 months in a freezer bag. They are delicious to eat right out of the freezer!

VARIATIONS

In Step 4, add in the following mix-ins before mixing:

Chocolate Chip

• 1 cup semi-sweet chocolate chips

Cranberry Pecan

• 1 cup dried cranberries, chopped
• 1 cup pecans, chopped

Raisin

• 1 cup raisins

White Chocolate Cranberry

• 1 cup dried cranberries, chopped
• 1 cup white chocolate chips

OATMEAL CREAM PIES

In Step 6, flatten each dough ball into a disk shape- this makes a thinner baked cookie. After baking and cooling completely,  flip one cookie upside down and pipe filling into the middle, leaving about ½” border around the cookie without filling. Press a second cookie on top of the filling and gently squeeze until filling reaches the edges of the cookies.

CREAM PIE FILLING

• In a medium bowl, use a mixer to mix ¾ cup butter (about 2-4 minutes)
• Add 2 ½ cups powdered sugar
• Add 1 tsp vanilla
• Add 1 Tbsp milk
• On medium-high speed, mix until light, fluffy, and smooth
• Spread filling onto cooled cookies using a knife or piping bag

Share your #modernmilling creations! Tag @unsifted.kc