For the recipe only, click here.
The shock of acceptance and the joy of graduation has washed away. The realities of my new academic journey has set in, and I feel at peace– free of the constant buzz of anxiousness that only comes with uncertainty. I am free! Well, at least for the summer.
As many of us do in this new age of information abundance, I started searching for blogs that could offer any shred of relevant advice on how to successfully transition to medical school. Of the information that seems to have any merit, I am probably going to accomplish very little of what the bloggers say. One suggestion I am absolutely currently putting into action is the enjoy-your-last-totally-free-summer declaration. Scrolling through the many posts, this is the loudest insistence of current students and fresh grads. How could I not take heed?
This is the summer I plan to slow it all down.
We didn’t buy too many junk foods when I was a child. The few we did are now reminders of my mother’s unprovoked kindness on her rambunctious Tasmanian devils. Fruit Roll-Ups?! Bugles! Krispy Kreme doughnuts, yayyyyy! Of the few junk food treats that seem to melt the world, Oatmeal Creme Pies may top the list. The crinkle of that plastic wrapper, the softness of the cake, and the strange sweetness of the “cream” filling. Little Debbie did not disappoint. I want that feeling back.
Before I dive into the endless anatomical wonders of the body, and learn all of the biochemistry that will make me hate myself for eating (and enjoying) sugars, I will capture the joys of old: reading books for fun (who knew!), eating all of the foods, seeing the people that make me laugh, sitting out in the sun, going to coffee shops with no work to do, free-thinking.
I am going to unwrap something of meaning today. And I will not regret it.
Oatmeal Cream Pies
For the cookies:
- 2 sticks unsalted butter
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oatmeal
For the cream:
- 1 1/2 sticks unsalted butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp half and half
- Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper.
- In a large bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until fully combined
- In a medium bowl, whisk flour, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Add in oatmeal.
- Drop about 3 tablespoons of cookie dough onto prepared cookie sheet. Bake for 13-15 minutes. Allow cookies to sit on cookie sheets for about 5 minutes before removing to a wire rack to completely cool. While cookies are cooling, make cream filling.
- In bowl, beat butter on medium-high until extra fluffy.
- Turn speed to low and slowly add powdered sugar. Add in vanilla and milk, and mix until fully combined. Turn mixer back to medium-high and beat until fluffed.
- Pipe cream on the flat side of one cookie, then place another on top. Repeat for remaining cookies.
- Devour like a cookie monster!
Recipe slightly adapted from My Baking Addiction