Oatmeal Cream Pies Recipe By Tasty

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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.

OATMEAL CREAM PIES



Oatmeal Cream Pies image

Two soft oatmeal cookies with a creamy sweet frosting sandwiched in between. These are classic yet homemade Oatmeal Cream Pies!

Provided by Lauren's Latest

Categories     Dessert

Time 50m

Number Of Ingredients 15

1 cup salted butter (softened)
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups rolled oats
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
7 oz marshmallow fluff
1/2 cup salted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk (give or take 1 teaspoon)

Steps:

  • Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside
  • In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined. Slowly incorporate remaining ingredients until the dough has just come together.
  • Using a medium cookie scoop, scoop into 36 cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
  • Cool 5 minutes on the hot baking sheet before transferring to cooling racks.
  • In the bowl of a stand mixer, stir marshmallow fluff, butter, powdered sugar and vanilla together until it starts to come together. Give it some time to incorporate to a thick paste. Add milk sparingly 1 teaspoon at a time until you have a thick and creamy filling that will hold its shape. Transfer to a piping bag with a large round tip (I used the Wilton 1A).
  • Match cooled cookies together with similar sized partner cookies. Pipe about 2 tablespoons of marshmallow frosting onto the center of the bottom of a cookie. Press matching cookie onto the frosting to push filling towards the edges. Continue filling cookies until all 18 oatmeal cream pies are filled. Enjoy at room temperature.
  • Store leftover oatmeal cream pies in an airtight container at room temperature, dividing the layers with wax paper. If your cookies were baked a little crispy around the edges, add a piece of plain white sandwich bread to your airtight container, being sure the bread isn't touching the cookies directly. I like to lay a piece of wax paper over the top of the cookies and then place the piece of bread on top, then seal with the lid. After 24 hours, the cookies should be completely soft.

Nutrition Facts : Calories 423 kcal, Carbohydrate 67 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 61 mg, Sodium 242 mg, Fiber 1 g, Sugar 48 g, UnsaturatedFat 5 g, ServingSize 1 serving

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 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

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