Homemade Oatmeal Cream Pies

You can never have too many side dish recipes, so give Homemade Oatmeal Cream Pies a try. This recipe serves 10. One serving contains 544 calories, 3g of protein, and 31g of fat. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 53 foodies and cooks. A mixture of flour, rolled oats, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so tremendous. Users who liked this recipe also liked Homemade Oatmeal Cream Pies, Homemade Oatmeal Cream Pies, and Homemade Oatmeal Cream Pies.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
2. 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.
3. 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.
4. Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
5. 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.
6. 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!
7. Makes approximately 10 cream pies. (20 cookies)

 

Step by step:

1. 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.

2. 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.

3. 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!Makes approximately 10 cream pies. (20 cookies)

Nutrition Information:

covered percent of daily need

 

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