Picturing Boston Cream Pie Cookies

Here's the recipe for my Boston Cream Pie Cookies in process.

Make the pudding for the thumbprint filling. I used 1/2 cup less milk than the directions called for, and I added a teaspoon of vanilla. Place the mixture in the fridge to firm up.

Cream the creamables. Butter and good-old white sugar. Yup...this has an oatmeal sugar cookie base.

Combine the wet ingredients.

Add the wet ingredients to the creamables.

Combine the dry ingredients. Make sure you grind the oatmeal before you measure.

Add the dry ingredients to the combined creamables and wet ingredients.

Scoop, thumbprint, and fill the dough balls with about 1/2 teaspoon of the thickened instant vanilla pudding mixture.

Bake, cool, and glaze. To melt the chocolate chips, I used a really simple double boiler: a bowl sitting atop a pan with simmering water. Dip the cookies, top-sides down, into the chocolate.

Cool the chocolate-topped cookies on wire racks. Dunkin' Donuts ain't got nuthin' on me!

Comments

[Em]

Grind the oatmeal?
Huh?
What if we don't have one of those high tech shiny bowl grinder things like you do.
Could I just add the oatmeal regular?

[Laurel]

I made these cookies and LOVED them! I had one problem though. They spread so much that they were flat and the pudding was just a little thing in the middle. How do you keep them so thick? I used the 2 tbsp cookie scoop and I was really careful not to put too much in it. This happened for me as well with the sin-a-buns, which are a similar type of thumbprint cookie. I just wish I knew what I was doing wrong because the taste is all there. It is just too spread out.

[Oatmeal Cookie Guy]

Hi, Em. I ground the oatmeal so that the cookie would be smooth and similar in texture to a regular sugar cookie. I haven't made these with "whole" oatmeal, but I think it should work OK. Let me know how they turn out! :-)

[Oatmeal Cookie Guy]

...Em, one other thing: Because I measured the oatmeal *after* I ground it in the food processor, I didn't keep track of what the measurement would be for whole oatmeal. You might want to start with 3/4 cup of whole oatmeal and, if the dough is too wet or loose, add 1/4 cup at a time until the dough is the right consistency. :-)

[Oatmeal Cookie Guy]

Hey, Laurel. Yay!!! I'm *so* glad you liked these guys. I've thought about your question, and I think I have a couple solutions:

1) Try baking the cookies at a slightly lower temperature--maybe 325 instead of 350. If you're oven runs fast/hot, it might cause the butter in the dough to melt too quickly, causing the cookies to flatten and spread before they're fully baked.

2) When you make the thumbprints in the dough balls, try pinching the walls of the dough ball so that you build the wall of the opening up a little. Your dough ball will look more cylindrical than spherical.

I hope this helps! :-)

[Em]

My eggnog cookies at first turned out flat. I baked only 3 at first because I wanted to test it out and sure enough they were flat discs. I just added a bit more oatmeal and flour to thicken them up and came out with perfect cookies.

Also, Thanks for the suggestion OCG, I will try them out, probably with whole oatmeal, after the new year.

[Laurel]

Thanks. I will give it a try.

[Oatmeal Cookie Guy]

Hi, Em. Did you use the eggnog syrup/flavoring in place of the melted butterscotch chips? If so, that might have made the wet ingredients wetter/looser, which would make the cookies flatter. But it sounds like you solved it by adding a smidge more oatmeal and flour to absorb the extra liquid. Good work! :-)

[Oatmeal Cookie Guy]

Hi, Laurel. Let me know how they come out. :-)

[Laurel]

Greg-I made them again and added little more flour and ground oatmeal and I cooked them at a lower temp and Voila!...perfection! I will have to do this in the future with some of the other cookies that flattened for me. Thanks for the tips!

[Oatmeal Cookie Guy]

Hi, Laurel. Great! It was my pleasure. :-)