Oatmeal Cream Pies
Try this Oatmeal Cream Pies recipe.
Try this Oatmeal Cream Pies recipe.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup butter room temperature
- 2 cups powdered sugar
- 1/8 teaspoon nutmeg
- 1/2 cup sugar
- 1 cup butter room temperature
- for the filling:
- 1 egg, room temperature
- 1 1/4 cups unbleached all-purpose flour
- for the cookies:
- 3 cups uncooked oats (see note on using old-fashion vs qu
- 1-3 tablespoons whipping cream or half and half
- **note on oatmeal: there is a difference between u but if you can find both try mixing them for the best outcome.
- **i always buy old fashioned oats so i put half the amount in the food processor to break them up a bit, instead of using quick cooking.**
- Carbohydrate 510.800135319525 g
- Cholesterol 1220.12500061886 mg
- Fat 462.378544251312 g
- Fiber 10.1914570651942 g
- Protein 7.75397047331067 g
- Saturated Fat 292.298965945564 g
- Serving Size 1 1 recipe (1179g)
- Sodium 31313.7079326472 mg
- Sugar 500.608678254331 g
- Trans Fat 33.0274958508882 g
- Calories 6086 calories
Step-by-step
- Preheat oven to 350
- Combine the flour, baking soda, salt, spices, and oats together in a bowl; set aside
- In a stand mixer or hand mixer beat together the butter and sugars until light and creamy
- Add egg and vanilla; mix well
- Slowly add the dry ingredients just until combined; It's a pretty thick dough
- Use a cookie scoop, or two spoons, to scoop out about a tablespoon size amount of dough on a baking sheet lined with parchment paper
- Make sure to space them out about 2 inches
- Use your hand to slightly flatten the top of the cookies
- Bake 7-10 minutes depending on size, or until the outsides become slightly golden
- While the cookies are cooling make the filling
- Combine the butter and powdered sugar in a stand mixer with a whisk attachment or a hand mixer
- Add in the vanilla and whipping cream
- Beat on medium-high until light and fluffy; if the mixture seems too thick you can add more whipping cream
- Once the cookies have cooled you can spread the filling on half of the cookies and top them with the other half
My Oatmeal Cream Pie Adventure: A Sweet Success Story
Baking has always been my happy place. There's something incredibly therapeutic about measuring ingredients, watching batter transform into something delicious, and sharing the end result with loved ones. Lately, I've been on a quest to perfect the art of the Oatmeal Cream Pie. I've tried countless recipes, experimented with different techniques, and let me tell you, the journey has been as rewarding as the outcome.
This particular recipe, which I'm thrilled to share with you today, is a culmination of all my experiments and discoveries. It's a testament to the power of patience and the sheer joy of creating something from scratch. The aroma alone – that warm, comforting blend of cinnamon, nutmeg, and buttery oats – is enough to transport you to a cozy kitchen on a chilly afternoon. The texture is a perfect balance of soft, chewy oatmeal cookies and a creamy, dreamy filling that melts in your mouth.
What makes this recipe special isn't just the ingredients, though those are important, of course! I've used a blend of old-fashioned and quick-cooking oats to achieve the ideal texture. The filling, a delicate dance of butter, powdered sugar, and a touch of cream, is light and fluffy, not overly sweet. It's the perfect complement to the hearty, spiced oatmeal cookies. I must stress the importance of using room-temperature butter; this ensures a smooth, creamy consistency in both the cookies and the filling. And don't forget the vanilla extract; a touch of this magical ingredient adds depth and complexity to both parts of the pie.
But the true magic of this recipe lies in the process. The simple act of combining ingredients, feeling the dough between my fingers, watching the cookies bake to perfection – these moments are more than just steps in a recipe. They are small acts of self-care, moments of quiet contemplation where I can disconnect from the chaos of daily life and connect with my inner creativity. Each bite of these Oatmeal Cream Pies is a reminder of this calming process, of the joy of creating something delicious and sharing it with others.
Baking these pies is not just about following a recipe; it's about savoring the journey, celebrating the little moments of success, and appreciating the simple pleasures in life. I hope that you'll give this recipe a try and find your own moments of joy in the kitchen. And remember, if it doesn't turn out perfect on your first attempt, don't be discouraged. The beauty of baking is in the imperfections, the lessons learned, and the sweet satisfaction of getting better with every try. Happy baking!
Ingredients for the Cookies:
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup butter, room temperature
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 3 cups uncooked oats (a mix of old-fashioned and quick-cooking is recommended)
Ingredients for the Filling:
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-3 tablespoons whipping cream or half and half
Note: The amount of whipping cream needed in the filling may vary depending on the desired consistency. Start with 1 tablespoon and add more as needed until you achieve a light and fluffy texture.
