Easy Oatmeal Cream Pies Recipes

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OATMEAL CREAM PIES RECIPE BY TASTY



Oatmeal Cream Pies Recipe by Tasty image

Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff

Provided by Vaughn Vreeland

Categories     Bakery Goods

Time 30m

Yield 8 sandwiches

Number Of Ingredients 15

1 cup light brown sugar, packed
1 cup butter, melted
⅓ cup molasses
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old-fashioned oat, or quick oat
½ cup butter, softened
1 cup powdered sugar
1 tablespoon cream or milk
1 teaspoon vanilla extract
1 cup marshmallow fluff

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!

Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams

IRRESISTIBLE OATMEAL CREAM PIES



Irresistible Oatmeal Cream Pies image

These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!

Provided by SavedByGrace

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 40m

Yield 15

Number Of Ingredients 16

1 cup butter, softened
¾ cup tightly packed dark brown sugar
½ cup white sugar
2 eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 cup cinnamon chips (such as Hershey's®)
2 cups confectioners' sugar
½ cup butter, softened
1 tablespoon heavy whipping cream, or more as needed
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g

EASY OATMEAL CREAM PIES



Easy Oatmeal Cream Pies image

These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 5

3/4 cup butter, softened
2 large eggs, room temperature
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting

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.

Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.

MALTED OATMEAL CREAM PIES



Malted Oatmeal Cream Pies image

"My dad, a high school teacher, still gets Little Debbie Oatmeal Creme Pies. I liked the idea of making something similar but from scratch," says Emily.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 12

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 tablespoon malted milk powder (such as Carnation original)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick or old-fashioned oats
1/2 cup sliced almonds
2 sticks unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
5 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar, plus more if needed
1 tablespoon malted milk powder (such as Carnation original)
2 tablespoons whole milk, plus more if needed
1/4 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
  • Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined.
  • Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
  • Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
  • Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies.
  • Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture.

OATMEAL CREAM PIES



Oatmeal Cream Pies image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 8 sandwiches

Number Of Ingredients 16

1 3/4 cups (160 grams) old fashioned oats
1 cup (135 grams) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/4 cups (250 grams) light brown sugar
1 large egg
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates
6 ounces (150 grams) cream cheese, at room temperature
1/4 cup (56 grams) unsalted butter, at room temperature
1/4 cup (60 grams) unrefined coconut oil, at room temperature
1 1/2 cups (180 grams) powdered sugar
Couple pinches kosher salt
1/2 teaspoon vanilla extract

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 WITH CHOCOLATE



Oatmeal Cream Pies with Chocolate image

Homemade oatmeal cream pies. Mmmm.

Provided by brandylarae

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Time 1h42m

Yield 24

Number Of Ingredients 20

¾ cup butter, softened
¾ cup light brown sugar
½ cup white sugar
1 egg
1 tablespoon whole milk
1 teaspoon vanilla extract
1 ½ cups quick-cooking oats
¾ cup all-purpose flour
2 tablespoons cocoa powder, sifted
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup mini chocolate chips
1 (4 ounce) package cream cheese, softened
½ cup vegetable shortening
1 cup marshmallow cream (such as Marshmallow Fluff®)
2 teaspoons whole milk
½ teaspoon vanilla extract
2 cups confectioners' sugar, or more as needed

Steps:

  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
  • Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
  • Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
  • Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
  • Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
  • Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 33.9 g, Cholesterol 28.2 mg, Fat 13.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.6 g, Sodium 140.6 mg, Sugar 25.2 g

OATMEAL CREAM PIES



Oatmeal Cream Pies image

These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 13

Number Of Ingredients 15

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
1/2 cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups rolled oats (not quick-cooking)
1/2 cup golden raisins
8 ounces cream cheese, room temperature
6 tablespoons confectioners' sugar

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.

Nutrition Facts : Calories 401 g, Fat 21 g, Fiber 1 g, Protein 5 g

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