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Homemade Oatmeal Cream Pies
Recipe

16 INGREDIENTS • 4 STEPS • 30MINS

Homemade Oatmeal Cream Pies

4.5
2 ratings
Soft and chewy oatmeal cream pies cookies.
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Soft and chewy oatmeal cream pies cookies.
30MINS
Total Time
$1.66
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butter
1/2 cup
Butter, softened
Vegetable Shortening
3/4 cup
Vegetable Shortening
Brown Sugar
1/2 cup
Brown Sugar
Caster Sugar
1/2 cup
Molasses
1 Tbsp
Quick Cooking Oats
1 cup
Quick Cooking Oats
Salt
1/2 tsp
Baking Powder
1 tsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Butter
1/2 cup
Powdered Confectioners Sugar
1 cup
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
968
Fat
59.3 g
Protein
5.9 g
Carbs
103.1 g
Add to plan
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Homemade Oatmeal Cream Pies
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper. In in a large bowl with an electric mixer, cream together Butter (1/2 cup), Vegetable Shortening (1/2 cup), Brown Sugar (1/2 cup) and Caster Sugar (1/2 cup) until light and fluffy, about three minutes. Add in Farmhouse Eggs® Large Brown Eggs (2), Molasses (1 Tbsp) and Vanilla Extract (1 tsp) and mix until combined.
step 1 Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper. In in a large bowl with an electric mixer, cream together Butter (1/2 cup), Vegetable Shortening (1/2 cup), Brown Sugar (1/2 cup) and Caster Sugar (1/2 cup) until light and fluffy, about three minutes. Add in Farmhouse Eggs® Large Brown Eggs (2), Molasses (1 Tbsp) and Vanilla Extract (1 tsp) and mix until combined.
step 2
In a medium bowl, whisk together the All-Purpose Flour (1 3/4 cups), Quick Cooking Oats (1 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (1 tsp) and Salt (1/2 tsp). Add the flour mixture to the wet ingredients, mix until is well combined.
step 2 In a medium bowl, whisk together the All-Purpose Flour (1 3/4 cups), Quick Cooking Oats (1 cup), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Ground Cinnamon (1 tsp) and Salt (1/2 tsp). Add the flour mixture to the wet ingredients, mix until is well combined.
step 3
Using a small ice cream scooper, drop dough onto prepared cookie sheets. Bake in preheated oven for ten to twelve minutes or until golden brown. Allow cookies to sit on cookie sheets for about four minutes before removing them to a wire rack to cool completely.
step 3 Using a small ice cream scooper, drop dough onto prepared cookie sheets. Bake in preheated oven for ten to twelve minutes or until golden brown. Allow cookies to sit on cookie sheets for about four minutes before removing them to a wire rack to cool completely.
step 4
To make the filling, in bowl beat together Butter (1/2 cup), Vegetable Shortening (1/4 cup), Marshmallow Fluff (1 cup) and Vanilla Extract (1 tsp) until smooth. Add Powdered Confectioners Sugar (1 cup) and mix until is nice and fluffy. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
step 4 To make the filling, in bowl beat together Butter (1/2 cup), Vegetable Shortening (1/4 cup), Marshmallow Fluff (1 cup) and Vanilla Extract (1 tsp) until smooth. Add Powdered Confectioners Sugar (1 cup) and mix until is nice and fluffy. To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.
Tags
American
Shellfish-Free
Vegetarian
Dessert
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