Walnut Oat Cookie Pie Recipes

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

OATMEAL WALNUT COOKIES

Steps:

• In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
• For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
• Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
• Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
• For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
• To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

WALNUT OAT COOKIE PIE

Steps:

• For the crust
• 1. Heat the oven to 350°F.
• 2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until flu­y and pale yellow in color. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
• Scrape down the sides of the bowl with a spatula.
• 3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.
• 4. Nonstick spray a quarter sheet pan and plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is ¼ inch thick. The dough won't end up covering the entire pan; this is OK.
• 5. Bake for 15 minutes, or until it resembles an oatmeal cookie - caramelized on top and pu­ffed slightly but set firmly.
• 6. While warm to the touch, transfer the oat cookie to a bowl, crumble it diligently with your hands until it breaks down into a pebble like state.
• 7. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered.
• For the filling
• 1. Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
• 2. Add the melted butter and paddle for 1 to 2minutes until all the dry ingredients are moist. Add the heavy cream and vanilla and continue mixing on low for 1 to 2 minutes until any white streaks from the cream have completely disappeared into the mixture.
• Scrape down the sides of the bowl with a spatula.
• 3. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
• Assembling the pie
• 1. Adjust your oven to 300°F to prepare for toasting the walnuts. Spread all of the walnuts on a baking sheet and toast lightly for 20 minutes. Cool completely.
• 2. Heat oven back to 350°F and put both Oat Cookie pie crusts on a sheet pan. Divide 3cups toasted and cooled walnuts between the two pie crusts. Divide and pour the pie filling evenly over the two pie crusts already filled with walnuts.
• 3. Bake for 15 minutes. The pies should be golden brown on top but will still be very jiggly.
• 4. Open the oven door for a minute and reduce the oven temperature to 325°F. Keep the pies in the oven during this process. When the oven reaches 325°F, close the door and bake the pies for 5 minutes longer.
• The pies should still be jiggly in the bull's-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5minutes (every oven is a little different!).
• 5. Gently take the pan with pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you're in a hurry.)Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product - freezing is the signature technique and results in a perfectly executed Walnut Oat Cookie Pie.
• 6. Decorate your pies with remaining 1/2 cup of toasted walnuts and dust with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers. Slice and serve!

CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.

OATMEAL RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

AMISH WALNUT-OATMEAL PIE

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except pie crust; mix well then pour into pie crust. Bake 40 to 45 minutes, or untl center is set. Let cool 30 minutes. Serve pie warm, or refrigerate and serve when ready.