Yep I did it again; my husband was reading his weekly Sunday magazine this morning and they have a Food & Drink section with a recipe of the week. He said “honey you should make these and blog about them”. I can read between the lines, he really didn’t have any preference if I blogged about them for not; he did however really want me to make them; SO I did – I did mention I was an enabler right!
I didn’t have everything on hand so he said “give me a list and I will go and get what was needed”; like it was going to be an option for me to go. I feel it is a small price to pay for someone else to bake. Similar to whoever cooks; someone else has to do the dishes. It’s only fair right?
The recipe of the week was a play on the Little Debbie oatmeal creme pies. I am calling them Big Debbie because they have a tablespoon of bourbon in the cookie part and the creme asks for some of the butter to be browned. They are kind of a grown up version of the tasty little morsels, over the years I have bought the little version of them on a whim or maybe a weak moment going through the store, not very often maybe a couple of times a year if that, but they never lasted long when in the house. These are pretty darn good; well see how long these last.
2 cups AP flour
1 teaspoon baking soda
¾ teaspoon salt
2 sticks unsalted butter
1 cup brown sugar
½ cup sugar
2 tablespoons molasses
1 tablespoon bourbon – I used Jack Daniels’
1 ½ teaspoon vanilla
2 ½ cups oatmeal
Line a couple of sheet pans with parchment paper. In a medium bowl whisk the flour, baking soda, and ½ teaspoon salt. In a mixing bowl, beat the unsalted butter and sugars until fluffy. Beat in molasses and then the eggs. Add the whiskey and 1 ½ teaspoons vanilla. On low add the flour mixture and then the oats. Using a tablespoon, or similar size scoop for uniform cookies; place on parchment a few inches apart. Bake 10-12 minutes.
3 sticks butter, room temperature and divided
3 tablespoon heavy cream
2 teaspoons vanilla
¼ teaspoon salt
3 cups powdered sugar
Melt 2 sticks of butter in a saucepan; swirl around until butter starts to brown. Pour into a bowl/cup. Cool 10-15 minutes; place in the freezer for about 30 minutes. You want it solid but not frozen. Add to a stand mixer add remaining butter beat until fluffy. Stop the mixer and add the heavy cream, 2 teaspoons vanilla and ¼ teaspoon salt. Mix to combine, slowly add powdered sugar on low speed. Increase speed to medium and beat until smooth and fluffy. Spread creme on cooled cookie and top with another. Makes about 20