Soft oatmeal spice cream pies- using raisin puree

I have noticed, over the years, that my two favorite oatmeal cookie packages have an ingredient called raisin paste, I've tried to find it at the grocer and on the internet, no luck. So I decided to add a little boiling water to raisins and puree them in the blender, then altered my oatmeal cookie recipe, so I wouldn't wind up with a flat, oatmeal, disk thingee.
Then I noticed on the snack cake package that there was molasses and cocoa. (OK, I had a couple of those too... it was for the sake of science!)


Raisin puree:
1cup raisins
1/2cup boiling water
1Tbl. molasses
1Tbl. light corn syrup

You'll also need:
1/2 cup butter-softened
1 cup brown sugar
1tsp vanilla
1 egg
1-1/2 cups flour
1tsp. baking soda
1/4tsp salt
1/4tsp. cloves
1/2tsp. cocoa
1/2tsp. cinnamon
1tsp. allspice
2cups oats- I used old fashioned

Cream filling:
2cups marshmallow creme
1/2-cup shortening
1cup powdered sugar
1/2 tsp vanilla


Preheat oven to 350*
Add the raisins to a small bowl and pour the boiling water over it. Set aside to cool.
In another bowl whisk together the flour, baking soda, salt, and spices. Set aside.
Put the raisin mixture in the blender and add the molasses and corn syrup. Puree.
In another bowl, beat the butter and sugar, until fluffy.
Add the egg and vanilla, beat about 1 minute.
Add the raisin puree and beat to combine.
Add the flour mixture a little at a time, beating until well combined.
Stir in the oats.
Drop 1tbl. at a time onto a greased cookie sheet.
Bake until the edges are just beginning to brown, cool a few minutes, remove from the cookie sheet.
Cool completely before filling.

Cream filling:
Add the salt to the hot water, and mix to dissolve.
Beat all other ingredients on high, until fluffy.
Add the cooled salt solution and mix.
Spread between cooled cookies.

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