Oatmeal Cream Pies Food

OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition.
• With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.
• In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining 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!

EASY OATMEAL CREAM PIES

Steps:

• Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft., Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough., Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

OATMEAL CREAM PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a large bowl, mix the butter and brown sugar until well combined.
• Add the molasses, vanilla, and eggs, and whisk thoroughly.
• Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
• Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
• Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
• Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
• While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
• Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
• Enjoy!

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 PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Pour oat mixture into the pie shell.
• Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.

GLUTEN FREE OATMEAL CREAM PIES

Steps:

• Preheat the oven to 350º F.
• In a large bowl, add the dry ingredients and whisk to blend. Add the raisins.
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into your dry ingredients and mix well into a nice cookie batter.
• Use a cookie scoop to drop uniform sized cookie dough balls onto a parchment paper lined cookie sheet.
• Use your hand or a glass to press down each cookie slightly.
• Bake for 10 minutes.
• Allow the cookies to cool
• While everything is baking, mix up your cream centers frosting.
• Add the cream filling to a piping bag and pipe the cream centers onto a cookie. Add another cookie on top and press down slightly.

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.

HOMEMADE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees.
• Grease a cookie sheet, set aside.
• In a small bowl, combine flour, baking soda, salt, and baking powder; set aside.
• In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined.
• Beat in granulated sugar and brown sugar until fluffy.
• Beat in egg and vanilla.
• Using a wooden spoon, stir in the flour mixture and oats just until combined.
• Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
• Bake 8-10 minutes or until edges are light brown and centers are set.
• Cool on cookie sheet for a few minutes, then transfer them to a wire rack.
• In a medium bowl combine the hot water and the salt, stirring until salt dissolves.
• Add marshmallow creme, shortening, and powdered sugar.
• Beat with an electric mixer on medium speed until combined.
• Spread marshmallow mixture on the bottom sides of half the cookies. Top with the remaining cookies, bottom sides down, to make cookie sandwiches.

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.

HOMEMADE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
• To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
• Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
• Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
• To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

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 WHOOPIE PIES

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.

OATMEAL CREAM PIE

Steps:

• In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
• Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
• PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
• Drop by ONE tablespoon onto a parchment lined cookie sheet.
• Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON'T OVERCOOK!
• After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
• In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
• Spread filling on one cookie and press second cookie on top. Enjoy!

BUTTERCREAM FILLING I

Steps:

• In a small bowl, using a hand mixer or other mixer, blend the butter till its fluffy
• Add the powered sugar slowly into the mixture till its all incorporated
• Then add the vanilla extract and heavy cream. You can add more heavy cream if you feel you need to change the texture of the filling

OATMEAL CREAM PIES

Steps:

• For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
• Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
• For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
• Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.

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!

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.

LOW CARB "OATMEAL" CREAM PIES

Steps:

• Making the Cookies: Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
• In a medium bowl, mix together dry cookie ingredients except for the powdered sweetener. Set aside.
• In a separate bowl, cream the wet ingredients and the keto sweetener (powdered monk fruit, softened butter, egg, and vanilla extract) using an electric mixer.
• Pour dry cookie ingredients in the wet ingredient bowl. Use a hand mixer on low speed and gently mix until blended.
• Scoop out a tablespoon-sized cookie dough spoonful and place on the prepared baking sheet. Gently press down using the palm of the hand or a flat glass bottom to flatten the cookie.
• Bake in the oven for 10-13 minutes. Let cookies cool while making cream filling.
• Making the filling: In a mixing bowl, add powdered monk fruit sweetener, heavy whipping cream, softened butter, and vanilla extract. Mix with a hand mixer until a soft peak has formed. Slowly add in xanthan gum and mix for about 20 more seconds.
• Assembling the cookie sandwich: Apply cream filling to the middle of one cookie and top with another cookie to create a keto faux oatmeal cookie sandwich. Enjoy!

OATMEAL CREAM PIE

Steps:

• Line a sheet pan with parchment paper and preheat the oven to 350 degrees Fahrenheit.
• To make the cookies, use a mixer to beat the salted butter, shortening, light brown sugar, and granulated white sugar until light and fluffy, about 3-5 minutes.
• Add the eggs, and vanilla extract. Beat until fully combined and then scrape down the sides of the bowl and beat once more to make sure everything is mixed in.
• Whisk together the all-purpose flour, baking soda, and allspice in a separate, large bowl.
• Turn the speed on the mixer to low speed and add in the flour mixture and Old Fashioned Oats. Mix everything together until just combined.
• Use a 1 ½ Tablespoon cookie scoop and scoop the batter onto the prepared sheet pan. Make sure to leave about 2 inches of space between each cookie.
• Bake in the oven for 9-10 minutes, or until the edges have browned and the center has started to harden, and let cool for at least 10 minutes before assembling.
• To make the filling, beat the salted butter, powdered sugar and milk together until it turns light and fluffy, about 2-3 minutes.
• Fold in the marshmallow creme until completely combined.
• Assemble the cookie (make sure the cookies are completely cooled) by piping or spooning the filling onto the bottom of one cookie and then topping it with another cookie, face up. Do this with all the cookies.
• Serve and enjoy!

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.