Oatmeal Cinnamon Cream Pies Food

OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
• Whisk together the oats, flour, powder, and soda in a bowl and set aside.
• In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
• Add in the dry ingredients and beat until combined with the butter and sugars - dough will be crumbly.
• With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed - about 45 seconds to 1 minute.
• Scoop and roll into 1 1/2 tablespoon balls and place on the prepared baking sheet about 2 inches apart. Lightly press the dough down with the palms of your hand. This helps get a thinner cookie similar to traditional cream pies.
• Bake for 10 minutes or until lightly browned around the edges. They'll look a little underdone in the middle but they'll set up as they cool. Let cool completely before frosting.
• Make the frosting by creaming together the butter in a stand mixer for 1 minute. With the stand mixer running, slowly add in the sugar until it's all incorporated. Add in milk, cinnamon, and vanilla and beat for 2-3 minutes or until the frosting is thicken and creamy. I like mine to be a bit thicker since it's going inside of cookies but you can add a little more milk as desired.
• Once the cookies are cool, evenly divide the frosting between HALF of the cookies and spread it our so that there's about half an inch clean around the edges. Top each frosted cooking with a clean cookie to create a sandwich. Squeeze together lightly to press the frosting to the edges.
• Enjoy immediately OR store in the fridge to let the frosting firm up a bit. This will make it so the frosting doesn't spill out the sides when you bit into the cookies.

IRRESISTIBLE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
• Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
• Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
• Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
• Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

OATMEAL CINNAMON CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
• Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
• Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
• Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
• Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
• Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
• Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

HOMEMADE OATMEAL CREAM PIES

Steps:

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
• Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
• Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
• Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
• To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.
• *I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!

OATMEAL CREAM PIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
• In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
• Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
• Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
• Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

OVERNIGHT CHAI OATMEAL

Steps:

• Combine oats, almond-coconut milk, chia seeds, coconut, cardamom, cinnamon, vanilla extract, ginger, and nutmeg in a bowl. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

OATMEAL CREAM PIES

Steps:

• Make cookies: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together oats, flour, baking soda, cinnamon, and salt in a bowl.
• Whisk together brown sugar, granulated sugar, butter, egg yolk, vanilla, and 1/2 cup water in a second bowl. Add flour mixture and mix until combined.
• Drop dough by 2 tablespoons each, spacing 2 inches apart, on prepared baking sheets. Flatten to 1/2-inch thickness and 2 inches diameter. Bake, rotating pans once, until edges are golden brown, 9 to 12 minutes. Cool on pans on wire racks, 5 minutes. Slide parchment and cookies onto wire racks to cool completely.
• Make filling and assemble: Whisk together egg white, sugar, and cream of tartar in a bowl. Set the bowl over a saucepan of simmering water (not touching water) and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, about 2 minutes.
• Whisk warm egg-white mixture on medium speed with an electric mixer until glossy and soft peaks form, 2 to 3 minutes. Beat in vanilla. Spread meringue on bottoms of half of cookies. Sandwich with remaining cookies.

OATMEAL CREAM PIES

Steps:

• Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside
• In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate remaining ingredients until the dough has just come together.
• Using a medium cookie scoop, scoop into 36 cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
• Cool 5 minutes on the hot baking sheet before transferring to cooling racks.
• In the bowl of a stand mixer, stir marshmallow fluff, butter, powdered sugar and vanilla together until it starts to come together. Give it some time to incorporate to a thick paste. Add milk sparingly 1 teaspoon at a time until you have a thick and creamy filling that will hold its shape. Transfer to a piping bag with a large round tip (I used the Wilton 1A).
• Match cooled cookies together with similar sized partner cookies. Pipe about 2 tablespoons of marshmallow frosting onto the center of the bottom of a cookie. Press matching cookie onto the frosting to push filling towards the edges. Continue filling cookies until all 18 oatmeal cream pies are filled. Enjoy at room temperature.
• Store leftover oatmeal cream pies in an airtight container at room temperature, dividing the layers with wax paper. If your cookies were baked a little crispy around the edges, add a piece of plain white sandwich bread to your airtight container, being sure the bread isn't touching the cookies directly. I like to lay a piece of wax paper over the top of the cookies and then place the piece of bread on top, then seal with the lid. After 24 hours, the cookies should be completely soft.

OATMEAL CREAM PIES

Steps:

• In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add egg and vanilla and beat until combined.
• In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add oatmeal to the flour mixture and stir to combine.
• Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
• Chill the cookie dough for 1 hour in the fridge before baking.
• Preheat oven to 350°F and line cookie sheet with parchment paper and set aside.
• Use a medium scoop (1.5 tbsp) to drop cookie dough onto the prepared parchment lined cookie sheet at least 2 inches apart.
• Bake for 10 to 12 minutes.
• Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to finish.
• While the cookies are cooling, prepare the vanilla buttercream according to the recipe directions (HERE) and then pipe frosting on the bottom of one cookie and sandwich with the bottom of another. Repeat until all cookies are used.

OATMEAL CREAM PIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar, and molasses on medium-high speed until pale and fluffy for about 2 minutes. Stir in eggs, mixing until combine after each addition.
• Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined. Stir in a bit of food coloring if desired
• Scoop dough out about 2 tablespoons at a time and shape into balls (or drop on a cookie sheet without shaping). Transfer to a Silpat lined baking sheet, fitting 9 per sheet.
• Bake in preheated oven for 10 to 12 minutes (cookies should still be soft, not fully set. Don't overbake).
• Allow to cool several minutes on the baking sheet before transferring to a wire rack to cool.
• Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
• Marshmallow Buttercream Filling:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy for about 3 to 4 minutes.
• Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.

OATMEAL CREAM PIES RECIPE

Steps:

• Preheat oven to 375°F. Line 2 large baking sheets with parchment paper and set aside.
• In a large mixing bowl, use a hand mixer to cream the butter and sugars together at medium speed until light and creamy, about 2 minutes.
• Add the eggs, molasses, and vanilla and mix well.
• In another bowl, whisk the oats, flour, baking soda, cinnamon, salt, and cloves together.
• Add the dry ingredients to the wet ingredients, mixing until just combined.
• Scoop 2-tablespoon-sized cookies onto the prepared baking sheets - place them 3 inches apart.
• Bake for 8-10 minutes, until lightly golden around the edges.
• Remove the baking sheet from the oven and tap it gently 3-4 times on the counter to flatten the cookies. Allow the cookies to cool for at least 5 minutes. Transfer to a cooling rack to cool completely.
• While the cookies cool, make the filling. Place all of the filling ingredients in a clean bowl and use a hand mixer to combine until smooth.
• Use a knife or icing spatula to spread about 2 tablespoons of filling on the bottom side of half of the cookies, then sandwich each with a second cookie. Serve and enjoy!