Oatmeal Cream Cookies

For me, these decadent sandwich cookies are a reminder of teenage trips to the gas station or high school store to buy treats that weren't allowed at home.  Bear claws, mini doughnuts, cherry pies, I loved them all, but my absolute favorite had to be the plastic-wrapped oatmeal cream pies.  Soft oatmeal cookies filled with insanely sweet and creamy frosting.  Fast forward twelve plus years and, unfortunately, those packaged cookies don't do it for me in quite the same way. Sure, they're still sweet, but the addictive flavor I remember has turned cloying and a bit more artificial than I remember.  Trying to regain my deep rooted love for the oatmeal sandwich cookie, I set out to create my own version.  Slightly soft oatmeal cookies, spiced with cinnamon and a touch of molasses.  A sweet, buttery and faintly tart cream cheese filling.  Together, they make one delicious cookie, perfect for the holidays.  With or without the high school memories, these cookies will bring you back to a happy place.

Oatmeal Cream Cookies
makes 12

for the cookies:
1 3/4 cups flour

2 cups instant oats

1 Tbsp unsweetened cocoa powder

1/2 tsp ground cinnamon

1 tsp baking soda

1 tsp kosher salt

2 sticks unsalted butter, softened

1 1/2 cups dark brown sugar
1 egg, at room temperature
2 tsp molasses
2 tsp pure vanilla extract

for the filling:
1/2 stick unsalted butter, softened
1 8oz package cream cheese, softened
1 tsp pure vanilla extract
3 cups powdered sugar
1/2 tsp salt

Preheat your oven to 350 degrees.  Line three baking sheets with parchment paper and set aside.  In a medium bowl, combine the flour, oats, cocoa, cinnamon, baking soda and salt.  Whisk together and set aside.

In the bowl of an electric mixer (or in a large bowl, using a hand mixer) beat the butter and brown sugar on medium speed until the butter and sugar are just combined. Do not over beat at this stage.  Add the egg and beat again on medium until the egg is just combined.  Add the molasses and vanilla extract and continue to mix until combined.  With the mixer on low, slowly add the dry ingredients and mix until completely combined.  Remove the bowl from the mixer and using a rubber spatula, mix the dough by hand to ensure that all of the ingredients are thoroughly incorporated. The dough should be thick.

At this point, you can either roll out the cookies immediately or mold the dough into a disc, wrap tightly with plastic and store in the refrigerator for up to a week.

When you are ready to roll your dough, liberally flour your rolling surface.  This dough is sticky, so don't be afraid to use flour.  Flour your rolling pin and roll out the dough until it is approximately 1/4 of an inch thick, gently turning the dough as you roll to prevent sticking.  Using a 3 inch round cutter, cut rounds of dough and transfer them to the prepared baking sheets, 8 rounds on each sheet.  Bake the first two pans of cookies for 12 minutes, remove the first batch to cool, and bake the third pan for another 12 minutes.  Allow all cookies to cool completely before filling.

To make the filling, combine the butter and cream cheese in the bowl of an electric mixer (or in a large bowl, using a hand mixer) and mix on medium speed until smooth. Add the powdered sugar and mix on low until combined.  Add the vanilla and salt and mix on high until smooth and creamy, or about 2 minutes.

When the cookies have cooled, fill two cookies with a generous dollop of filling and press to make a sandwich.  Continue with the remaining cookies and filling.

Using a rubber spatula, make sure the dough is combined evenly.  The dough should be quite thick.

Bake the cookies, let them cool and then fill them generously with the sweet frosting. 

Spicy, buttery and delicious.

Lemon Dijon Vinaigrette

I am someone who likes to make my own vinaigrette.  Sure, there are plenty of delicious options to be found at the market, but I always end up enjoying homemade versions much more.  Use this dressing on your favorite greens, in a quinoa or pasta salad, drizzled over roasted vegetables or even as a marinade for chicken.  Make a big jar and keep it in the refrigerator.  And don't be afraid to alter this recipe into your own favorite dressing.  I used fresh lemon juice as the acidic component, olive oil as the fat and a bit of spicy dijon mustard to help emulsify.  Use whatever oil you happen to have.  Instead of lemon juice, use a delicious vinegar. Skip the dijon all together or use another type of mustard.  Add minced garlic or shallot.  The options are endless. However you make it, this vinaigrette will make you a believer in homemade dressing.

Lemon Dijon Vinaigrette

3 Tbsp fresh lemon juice (or juice of one lemon)
1 heaping tsp dijon mustard
generous pinch of kosher salt
generous pinch of freshly cracked black pepper
1/2 cup olive oil (or more depending)

Add lemon juice, dijon, salt and pepper to a medium bowl.  Whisk to combine.  While whisking, slowly stream in the olive oil.  Keep whisking and pouring the oil until the vinaigrette comes together and becomes a bit creamy.  If you need to add a bit more or less oil, that is okay.  Be sure to taste the dressing for seasoning and to make sure the acidity isn't overpowering the oil.  You'll know when it's right. Pour into a airtight container and keep in the refrigerator.

A juicy lemon gives this dressing its bite.

I squeeze over a colander to catch all of the seeds.

A dollop of spicy dijon, salt and pepper.

Stream in the oil while whisking vigorously.

When it is creamy and tastes just right, you know it's done.

All jarred up and ready to use.

Thank You

Natalie  Champa Jennings

When I set out to start my little farmers market bakery, I never could have dreamed of the fun the season would hold.  Sure, I had my share of brutally early mornings, failed recipes and tantrum-inducing baking disasters, but above all I will remember the amazing time I had at the markets, standing proudly behind my table and interacting with some of the best people I have had the honor of meeting.  Each and every week I was humbled by the strong sense of community and dedication the Kingfield and Fulton markets each possess.  From the management, board, volunteers and vendors to all of the loyal market patrons, everyone welcomed me and made me feel like I had been there for years.  I want to thank all of my new and loyal fans who eagerly made the trip to my table each weekend.  I cannot describe how great it felt to see your familiar faces each morning and I look forward to another great season with you next year.  To all of my talented fellow vendors, thank you for making me feel like one of the family.  I will greatly miss the delicious early morning smells of curry wafting from the pots at Gai Gai Thai, and the flavorfully roasted coffee poured at Moonshine.  My frequent mid-morning snack of pungently delicious Lovetree Farms cheese, generously spread onto torn hunks of perfectly crusty baguette from Sunstreet Breads and returning home with bags and bags of juicy heirloom tomatoes, sweet corn and jam from Peter's Pumpkins and Carmen's Corn. Sipping aromatic hot apple cider from Michael of Sweetland Orchard and savoring each flavorful bite of freshly prepared falafel from Foxy.  These are just some of the smells, tastes  and faces that I will crave over the winter and look forward to when market season rolls around again next year. I want to thank everyone I met along the way, all of my friends and family who came out to support me and, most of all, my impossibly patient and supportive husband.  This past summer was truly one of the best and most influential times of my life and for that I am so thankful.

Bogart Loves will be at the Kingfield Holiday Market!  Hope to see you there.
Photography in this post by the uber-talented Natalie Champa Jennings.  

Natalie Champa Jennings