Homemade Oatmeal Creme Pies #SundaySupper

Homemade Oatmeal Creme Pies #SundaySupper takes around 35 minutes from beginning to end. For 72 cents per serving, you get a dessert that serves 12. One serving contains 581 calories, 5g of protein, and 29g of fat. This recipe from Pies and Plots has 8 fans. If you have unsalted butter, unsalted butter, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 24%. If you like this recipe, you might also like recipes such as Homemade Oatmeal Creme Pies, Oatmeal Creme Pies with Vanilla Marshmallow Creme, and Oatmeal Creme Pies.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.Beat in the egg and vanilla until mixture is once again light and fluffy. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.Scoop the dough using a small ice cream scoop, about 1 - 2 tablespoons onto the baking sheets. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners sugar. It is best to add the sugar slowly so it doesnt make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

 

Step by step:

1. Make the cookies. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.In a large bowl, cream butter and sugars, until light and fluffy. I did this by hand but a hand or stand mixer will work as well.Beat in the egg and vanilla until mixture is once again light and fluffy.

2. Add the flour, baking soda, salt, cinnamon, and oats and mix until combined. The dough will be thick. You could refrigerate the dough up to overnight until you are ready to bake.Scoop the dough using a small ice cream scoop, about 1 - 2 tablespoons onto the baking sheets.

3. Bake about 15 minutes, rotating halfway through, until cookies are golden brown and set around the edges. They will still be soft in the center. Cool completely on tray.Once the cookies are cool, make the frosting. Using a hand or stand mixer, beat the butter with the confectioners sugar. It is best to add the sugar slowly so it doesnt make a mess. Beat in the vanilla bean paste and milk as necessary until a spreadable consistency is reached.

4. Spread one cookie with a generous amount of filling and top it with another. Repeat until all the cookies have been sandwiched. Cookies may be stored in an airtight container in the refrigerator for up to 4 days or frozen, wrapped individually in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the refrigerator about 2 hours.

Nutrition Information:

covered percent of daily need