Oatmeal Ginger Cream Pies

       Be aware: I do not write the follow declarations lightly. If I ever had a small bakery, these would be a consistent menu options. They are downright phenomenal. The cookie is so perfectly chewy; I was shocked when I first bit into it. The texture is something I have strived for in many a cookie and when I finally achieved it in this one, I felt pure glee wash over me. 

       The oats are packed in to make a deliciously deep flavor and with the brown sugar, they create the most scrumptious sweet and nutty sensation. Now, I am not one of those people who rave about the healthy stomach benefits of crystalized ginger and truth be told, I am not its biggest fan. The one time I tried to eat it plain, I spit it out (just the honestly you needed, I am sure). However the way it plays with the sweet and simple cookie around it, and the harmony it has with the filling made me a lover. The large, chewy pieces of deep ginger flavor and hits of warm spice are how I want my oatmeal and ginger fed to me from now on. 

      Finally, the middle...the middle was what took this cookie from just being my happiness in a small little circle to being a wiggle back and forth, smile on my face, and pure joy of knowing this cookie was all I could ever ask of it to be. It was a simple combination of cream cheese, powdered sugar and plenty of vanilla. The plain cream cheese (no butter) base created an intensely creamy and tangy flavor profile next to the oats and ginger which I am convince made each of them taste their best. The large amount of vanilla used created a delicious, warm, simple and sweet accent that mellowed everything else out. 

     When I was making this cookie, I was not expecting to be head over heals for it you guys, but I am telling you, do not take this baby lightly. It will bring you kitchen bliss and if you have ever enjoyed a Little Debby Cream Pie, I am really positive you will completely forget about those very promptly.

Adapted from The Beekman 1802 Heirloom Dessert Cookbook's "Oatmeal Cream Pies with Ginger Cream"
Makes approximately 11 cookie sandwiches a.k.a. packages of love

Cookies
3/4 C all purpose flour
1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP ground cinnamon
1/4 TSP fine salt
3/4 C rolled oats
3/4 C instant oats
8 TBSP (1stick) unsalted butter, room temperature
1/4 C granulated sugar
3/4 C light brown sugar, packed
1 large egg
2 ounce (approx. 1/3 C) chopped crystalized ginger
Filling
1 package (8 ounces) full-fat cream cheese, room temperature 
1/3 C powdered sugar
1 1/2 TSP vanilla extract

1. Sift together the flour, baking soda and powder, cinnamon and salt in a mixing bowl. Add in the oats. 
2. In a stand mixer (or with a handheld mixer) beat together the butter and sugars until light and creamy-desired texture pictured here. Add in the egg and beat until combined on low speed, then continue for an additional 20 seconds on medium speed.
3. On low speed, slowly add the dry ingredients, scraping down the sides a few times until the mixture is fully combined (do not over mix here!) Remove the bowl from the stand mixer and fold in the crystalized ginger with a spatula.
4. Form the dough into an inch thick round and wrap it tightly in plastic wrap. Let it chill in the fridge for 4-24 hours (the longer rest time is better). 
5. Remove the dough and let it come up to room temperature for about an hour before baking. When ready, preheat the oven to 350F and scoop the dough into rounds on a sheet tray (I used a 40 scoop, making 22 cookies**)
6. Bake the cookies for 13 minutes, rotating the sheet trays at 6 minutes. Remove from the oven and allow the cookies to cool for 5 minutes before transferring to a cooling rack.
7. To make the filling, beat the cream cheese for a few seconds, and then add the powdered sugar and vanilla extract. Beat until thoroughly combined and some air has entered the mixture. 
8. Once the cookies have completely cooled, spread a dollop of the filling evenly over half of the cookies. Top with the other halves and melt into happiness when you dig in!
   Because of the cream cheese filling, these will need to be refrigerated the majority of the time, however you can take them out for 2 hours to come up to room temperature before eating if that is what you prefer; I do.

**Note: If you make cookies even once a year, buy one of these! It makes it so much easier and your cookies will bake evenly. You can buy various sizes depending on your cookie size preference. The larger ones are also a good way to measure out scoops of muffin or cake batter. I cannot stress how useful they are!  Look around for what you like or go to a kitchen store and they should have plenty of options :) P.S. They would also make a great way to measure equal filling amounts in all of the cookies. 

Love,
    Boulder Butter

Oatmeal-Coconut Chocolate Chip Cookies

       There comes a time in life that we all need a little comfort.  Sometimes work gets to you, sometimes you miss your family, sometimes you take an unexpected financial hit, and sometimes it just because the days are getting shorter and you like the sun. We all need comfort for different reasons, but in the end something warm and reminiscent of good things can change the way you feel on any given day. Personally, it is one of the reasons I like hugging so much. It is like a warm, gooey, happy wrapping of love around me, and it makes me smile.

       With this, I would propose that cookies are the hugs of the baking world. I mean really, aren't they just warm, gooey, happy wrappings of love in your mouth, sliding sweetly down to your stomach to spread the comfort of home on even your worst of days? Yes...I think we should all make an effort to give more hugs and eat more cookies. It seems like a happier life.

      I had a friend the other day comment how cookies aren't "good" for you in the nutritional sense, but a chocolate chip cookie is definitely good for you. Its good for your soul, and that is an equally important part of the self to pay attention to. So when you eat a cookie, please for the love of pastry, do not feel guilty. Instead, feel happy that you are doing something for your soul that day. Maybe it will even inspire you to pass on a hug...and then you are doing some good for the soul of society.

            Wow--Boulder Butter just got super deep, you may say. You may also say, "Alright, that is all nice and good, Maisie, but what is this comforting cookie you are proposing I eat?" Well, I propose more than just eating your cookie today. I think when we make our own food, the soul-soothing vibes increase even more. So today is definitely the day for you to get out your cookie sheets, flour, sugar, and definitely, most definitely butter to make Oatmeal-Coconut Chocolate Chip Cookies. Reminiscent of both the most classic cookies from home, Oatmeal Raisin and Chocolate Chip, these have the best of both worlds. Plus, the coconut contributes a delicious chewy sweetness. And they are buttery. Oh so buttery. How I love buttery. Chewy in the middle and crispy on the edges, these decadent yet simple treats provide that dose of homey comfort we all need once in a while. I reckon they belong in your belly along with a glass of milk very, very soon!

Oven Temp: 350 F

Ingredients:
1 1/4 C All-Purpose Flour
1/4 + 1/8 TSP Baking Soda (at high altitude)*
1/4 TSP Fine Grain Salt
1 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1/4 TSP Ground Cardamom
1/2 lb. (2 Sticks) Unsalted Butter, room temp.
1 C. Granulated Sugar
1/2 C Packed Light Brown Sugar
2 Large Eggs, room temp.
1 TSP Vanilla Extract
2 1/4 C Old-Fashioned Rolled Oats
1/2 C Sweetened Shredded Coconut
1 2/3 C Chocolate Chips
*At sea level, use 1/2 TSP Baking Soda

Instructions:

1. In a medium bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and cardamom.

2. In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat butter to a lightly creamed state; add white sugar and continue to cream the two together; finally add brown sugar in the same fashion. The process should take 3-5 minute and will result in a light colored mixture with a fluffy texture.
3. Beat in eggs, one at a time, until incorporated.

4. Beat in vanilla extract.

5. Optional: Combine oats and coconut in bowl of food processor and pulse a few times to break down some of the pieces into smaller bits.

6. Add coconut and oats to wet mixture and mix until just combined.

7. In 2-3 additions, add in the flour mixture until just combined.
8. Remove bowl from mixer and switch to a rubber spatula. Scrape down sides of bowl and work around bottom to make sure ALL excess flour is incorporated.

9. Fold in chocolate chips.
10. Transfer dough to an airtight container or zip lock bag and put dough in the fridge to chill overnight (8-24 hours of rest time for best results).
11. Remove dough, and allow it to come up to a temperature you are able to scoop it out into balls. Meanwhile, preheat oven.

12. Form even 1in balls, place them equidistance apart on a cookie sheet and press down lightly with a spoon or fingers.
13. Bake for 9-12 minutes until edges are golden brown.

14. Allow them to cool on a rack and then enjoy the crispy, chewy delights you have just made! Then give someone a cookie and a hug.