Ingredients
- Miso Caramel Oatmeal Cookies
- 1/2 cup packed light brown sugar
- 1/4 cup vegetable oil
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 4 teaspoons McCormick® Flavor Inspirations Miso Caramel Seasoning
- 1 egg
- 1 egg yolk, softened
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup flour
- 1/4 teaspoon baking soda
- Vanilla Cream Filling:
- 1 cup marshmallow cream
- 1/2 cup confectioners' sugar
- 1/2 cup shortening
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
KEY PRODUCTS
INSTRUCTIONS
- 1 For the Oatmeal Cookies, preheat oven to 375°F. Mix brown sugar, oil, granulated sugar, butter and Seasoning in large bowl. Stir in egg, egg yolk and vanilla just until mixed. Add rolled oats, flour and baking soda, stirring gently just until well blended. Drop by rounded tablespoons onto parchment-lined baking sheets.
- 2 Bake 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- 3 Meanwhile, for the Vanilla Cream Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble whoopie pies, spoon about 2 tablespoons Cream Filling on flat side of 1 cookie. Sprinkle with additional Miso Caramel Seasoning, if desired. Top with a second cookie, pressing gently to spread filling. Repeat with remaining cookies. Store Oatmeal Cream Pies between layers of wax paper in airtight container in refrigerator up to 5 days.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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