Whiskey Oatmeal Cream Pies

Makes: Around 24 pies   Prep Time: 10 minutes   Bake Time: 5-7 minutes   Total Time: 15 minutes (for cookies) + 15 minutes (for whiskey cream)

Ingredients:

for the cookies-

1 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1 stick butter, at room temperature

1 cup brown sugar

1/2 teaspoon salt

2 eggs

1 tablespoon heavy cream

1 tablespoon whiskey

1 vanilla bean (or two teaspoons pure vanilla extract)

1 1/2 cups oats

for the cream-

4 egg whites

1 cup brown sugar

pinch of salt

2 tablespoons whiskey

1 vanilla bean (or two teaspoons pure vanilla extract)

Directions:

  1. Preheat oven to 375° and grease a baking sheet.
  2. In a medium bowl, sift flour, baking powder, baking soda, and salt.  Set aside.
  3. In the bowl of an electric mixer, combine butter and brown sugar.  Beat for 8-10 minutes until pale in color and fluffy.  Add eggs one at a time, beating well after each addition.  Next add the cream, whiskey, and insides of the vanilla bean.  If you don't have vanilla beans, add 2 teaspoons of vanilla extract instead.  Beat for 1 minute to combine.  Slowly add dry ingredients and beat until just incorporated.  Remove bowl from stand and stir in oats with a wooden spoon or rubber spatula.
  4. Spoon cookies onto baking sheet with a tablespoon or something equivalent.  Bake for 5-8 minutes or until golden brown.  Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  5. To make the whiskey cream, set a saucepan with 2-3 inches of water over medium heat until it starts to steam.  Combine brown sugar, egg whites, and salt in a medium heat proof bowl, whisking to combine.  Place the bowl over the water making sure the bottom of the bowl isn't touching the water.  Whisking often, heat mixture until the sugar is dissolved and no longer grainy.  Feel the mixture with your fingers to test.  Once the mixture is no longer grainy, transfer contents to the electric mixer fitted with the whisk attachment and whip for 8-10 minutes or until you have a light, voluminous meringue.  Add whiskey and the insides of one vanilla bean.  Beat for 30 seconds to combine.
  6. To assemble...place one cookie face down.  Add a spoonful or two of cream.  Top with another cookie face up.
  7. Enjoy!