Last Saturday was marked as National Carrot Cake Day. With only three at dinner and other things on my list of chores, I chose to execute instead what might be called an homage to carrot cake, in the form of brown butter oatmeal carrot cake sandwich cookies. And lordy, were they mighty fine: delicious soft and nicely spiced cookies and the magic of cream cheese vanilla frosting inside. For my tastes, although it might look a bit like a standard oatmeal creme pie, à la Little Debbie, these were stupendous in their fresh flavor, even if the cookies themselves came out thin.
Back in May of 2020, one of the slips drawn from the quarantine task jar was for making cookie sandwiches. Although that night I made peanut butter-oatmeal cookie sandwiches, they were actually my second attempt of the day. You see, I experienced failure with a first choice: brown butter oatmeal carrot cake sandwich cookies. The cookies were absolutely amazing in taste...but oh my! how thin they did spread. I'm wondering if I erred in using some of my better butter, when run-of-the-mill sticks would have worked better. Or maybe the recipe is a bit off, as might be suggested from a comparison with other similar recipes. This most recent attempt did not involve any corrective action on my part but they weren't too thin to follow through on the whole production. With the previous weekend's vanilla sweet milk ice cream not all used up yet, it was a grand balancing act of complementary tastes.
"Brown Butter Oatmeal Carrot Cake Sandwich Cookies," from Kristie Pryor of TheSweetandSimpleKitchen.com blog. [Published 09 April 2020]
No comments:
Post a Comment