The golden nuggets of the sack lunch tukar barang system. Those sticky, chewy sandwiches of bliss. You know what I speak of... Little Debbie's Oatmeal Creme Pies. Nothing is better.
Lie. These are better.
First off, let's talk about the frosting. It's pretty much a big, fluffy glob of marshmallow bliss that's made from scratch and hasn't been sitting on a grocery store shelf for eight hundred millennia. I feel like that's a plus.
And then there's the Monster Cookie. I mean... big, fat oatmeal cookies that are practically as big as your face? Exploding with M&Ms and peanut butter? Yes. Just... yes.
Seriously, what is it about baking M&Ms that makes them taste so awesome? It's like some kind of chemical reaction occurs in the panggangan turning them into a whole different species of candy. Is anybody with me on this? I feel like we need to send a letter to the M&M company and tell them that we want them to come out with "Pre-baked M&Ms". It could seriously be a thing, guys.
I was going to make a gif out these next pictures of me squishing the sandwich together. You would have loved it. It was so beautifully squishy.
I was too lazy though. Surprised?
You'll just have to make them yourself to experience the unrivaled gooey goodness of the texture. Have fun.
Monster Cookie Oatmeal Creme Pies
1 cup crunchy peanut butter (creamy would also work)
1/2 cup softened butter (1 stick)
1 cup brown sugar (lightly packed)
1/2 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups rolled oats
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cups M&Ms
Preheat panggangan to 350ºF.
Mix the peanut butter and butter until smooth. Add the sugar and beat mix until well combined. Add the egg and vanilla and mix until well combined.
Mix together the oats, flour, salt, soda, and cinnamon. Add to the wet ingredients and mix until combined. Stir in the M&Ms.
Bake 1/4 cup scoops on ungreased baking sheets for about 14 minutes or until they look done. Allow to cool before filling.
2 egg whites
1/2 cup granulated sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring a shallow pot of water to a boil. Place all the ingredients for the filling in a bowl that can rest in the boiling pot without its bottom touching the boiling water. Beat the ingredients until the bottom of the bowl is too hot to touch.
Remove the bowl and beat with the whisk attachment on your stand mixer for about 10 minutes or until fluffy and pretty stiff. You can also use a handheld mixer, but it will take longer.