Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies is a dessert that serves 24. One serving contains 257 calories, 2g of protein, and 13g of fat. For 36 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of salt, quick cooking oats, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. 365 people were glad they tried this recipe. It is brought to you by A Few Short Cuts. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 13%, this dish is rather bad. Users who liked this recipe also liked Homemade Oatmeal Cream Pies, Homemade Oatmeal Cream Pies, and Homemade Oatmeal Cream Pies.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees FLine baking sheets with parchment paperBeat together butter or margarine & sugars until creamyMix in the eggs and vanilla until well incorporated.Now add the flour, cinnamon, baking soda, and salt. Mix until dough forms.Stir in the oats.Drop by rounded teaspoons onto baking sheet atleast 2 inches apart (these will spread)Bake for 8 to 10 minutes, or just until their edges are lightly browned. Let stand on baking sheet until set and then transfer to a wire rack to cool completely.Mix marshmallow cream, shortening, powdered sugar, and vanilla on high speed until light and fluffy.Spread filling on underside of one cookie and top with another.Use gluten free baking mix and gluten free oats. Allow them to cool on the pan completely before removingUse a dairy free margarine for the cookies.

 

Step by step:

1. Preheat oven to 350 degrees FLine baking sheets with parchment paper

2. Beat together butter or margarine & sugars until creamy

3. Mix in the eggs and vanilla until well incorporated.Now add the flour, cinnamon, baking soda, and salt.

4. Mix until dough forms.Stir in the oats.Drop by rounded teaspoons onto baking sheet atleast 2 inches apart (these will spread)

5. Bake for 8 to 10 minutes, or just until their edges are lightly browned.

6. Let stand on baking sheet until set and then transfer to a wire rack to cool completely.

7. Mix marshmallow cream, shortening, powdered sugar, and vanilla on high speed until light and fluffy.

8. Spread filling on underside of one cookie and top with another.Use gluten free baking mix and gluten free oats. Allow them to cool on the pan completely before removing

9. Use a dairy free margarine for the cookies.

Nutrition Information:

covered percent of daily need

 

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