These cookies bring me right back to 1989. In grades 1-8 I used to have to go to CCD every Tuesday. Which, by the way, I obviously learned nothing in those 8 years because I just had to look up what CCD stands for. Confraternity of Christian Doctrine, if you were wondering. Good to know. I do remember it being referred to as Central City Dump, but I was pretty sure that wasn’t the official name. Glad that is finally cleared up for me. Obviously, I was not a very good Catholic. Anyway, these cookies remind me of 1989 and going to CCD. Like I said, we used to have to go on Tuesdays. We had a carpool set up and whoever the driver was usually provided some type of snack for us to eat on the way to CCD. My dad did the carpooling when I was young and I distinctly remember all my little Catholic friends and I piling into his little black Ford Taurus and eating oatmeal cream pies on the way to CCD. It is embarrassing to admit but that’s about all I remember from my CCD days. In my defense I do remember the Our Father and the Hail Mary and I can name at least 4 apostles. John, Paul, George and Ringo! Please tell me you have seen the movie Sister Act. It was a classic. In fact, the Sister Act sound track was the first CD I ever owned. True story.
Now that I have left no doubt as to how cool I am, let’s talk about these cookies. They are terrific. I have not had the originals since about 1991, but I do remember them being pretty darn good. These did not disappoint. They were a little bit of work but worth every minute. The cookies on their own were good, but add the marshmallowy filling, and you have a real winner. This is one thing that’s better than the original, unlike Sister Act 2: Back in the Habit.
¾ cup unsalted butter, softened
2 cups packed brown sugar
½ teaspoon salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water
1 Tablespoon plus 1teaspoon unflavored gelatin
1/3 cup plus ¼ cup water (divided)
¾ cup sugar
½ cup light corn syrup
2 teaspoons vanilla
1 cup powdered sugar
8 ounces vegetable shortening
Begin by preheating the oven to 425 degrees F. Line a baking sheet with parchment paper.
Cream the butter, sugar, and eggs in the bowl of a stand mixer with the paddle attachment. In a separate bowl combine the salt, flour, and baking powder. Add it to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well. Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, about 8 minutes. Let cool on a cooling rack.
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes. In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely. Transfer the mixture to a large bowl. Add the vanilla. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Add the shortening and beat until completely smooth. The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.
Source: Beantown Baker