Happy Father’s Day!
Especially to my wonderful father, who is currently in London.
(I know. He missed out on father’s day. I shouldn’t be baking him anything!!)
Shout out to you, Pops!
Father’s day seems to be about doing classic flavors in a new way…
Last year was an Elvis cake, based on the famous friend banana and peanut butter sandwiches that the King loved.
This year, I made knockoff Little Debbie Oatmeal Cream Pies. You know, the ones you remember from your childhood. Soft, squidgy, filled with marshmallow and only slightly spicy.
My dad loves soft, chewy oatmeal cookies, and I know he likes OCPs.
When I found Stella of BraveTart’s recipe, I knew I had to make them.
The cookies aren’t exactly intuitive in the making, but once you bite into one, you know exactly what they’re supposed to be. They taste amazingly similar to the store-bought, factory-processed cookies, but fresher and better, and slightly more complex as well.
I had to ship these internationally to my dad, and I’m just hoping that they get to him on time, before he leaves to come back to America.
If they don’t, it’s his loss, right? That’s what you get for ditching your kid on Father’s Day.
Just kidding. I love you, Daddy, and miss you even more.
I hope you like the cookies.
Head here for the full Oatmeal Creme Pie recipe: these are dead ringers for the real deal OCPs.
The ingredients list is a little strange and involved, but it’s totally worth it.
Also, be sure to take your cookies out after exactly 8 minutes: they should be completely puffy and really soft- practically not baked at all, just warmed. Once you take them out of the oven, they will fall and become very chewy and soft, just the way they should be.