Oatmeal Creme Pies
Makes about 30 pies if you use a small scoop
Makes about 30 pies if you use a small scoop
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- filling:
- 1 cup light brown sugar firmly packed
- 1 1/2 cups all purpose flour
- 1/2 teaspoon fine sea salt
- cookies:
- 3 cups old fashioned rolled oats
- 1 large egg room temp
- 1 1/4 cups unsalted butter softened
- 1 -2 tbsp heavy whipping cream
- 1/2 cup granulated sugar (i used vanilla sugar)
- Carbohydrate 677.505543887631 g
- Cholesterol 1065.5875 mg
- Fat 345.607875359191 g
- Fiber 36.089771159752 g
- Protein 67.2985338882091 g
- Saturated Fat 208.702846077219 g
- Serving Size 1 1 recipe (1705g)
- Sodium 2743.70725583508 mg
- Sugar 641.415772727879 g
- Trans Fat 26.9415763232012 g
- Calories 6013 calories
Step-by-step
- Combine filling ingredients in a mixing bowl and beat until you get a creme the consistency desired. Set aside.
- Preheat oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper and set aside.
- In a large mixing bowl, cream together butter and sugars. Add the egg and vanilla and mix well. Sprinkle the baking soda, sea salt, and cinnamon around inside the bowl and while the mixer is running on slow, gradually add the flour. Once fully incorporated, add the rolled oats and mix well.
- Use a cookie scoop for uniformly-sized and -shaped cookies. Drop on prepared cookie sheet and bake for about 10 minutes; be careful not to over-bake. Let sit on cookie sheet for 2-3 minutes before removing to wire rack to cool completely.
- To assemble, take one cookie and smear creme filling on the flat bottom. Attach the flat bottom of another cookie to the filling to create a sandwich. Wrap individually or put in an air-tight container for up to 3 days at room temperature. They do improve with age so you may want to make them a few hours (minimum) to a day ahead of when you want to serve them.
My Little Slice of Heaven: Homemade Oatmeal Creme Pies
Baking has always been my happy place, a sanctuary where flour dusts my countertops and the sweet aroma of vanilla and cinnamon fills the air. It’s more than just a hobby; it's a connection to my family's history, a comforting ritual passed down through generations. These Oatmeal Creme Pies aren't just another recipe; they're a testament to the simple joys of homemade goodness, a recipe I’ve perfected over years of baking experiments and family gatherings. Each bite is a nostalgic trip back to simpler times, a taste of tradition and love.
The idea first came to me while browsing through my grandmother's old recipe box. Tucked away amongst yellowed index cards and faded ink, I stumbled upon a recipe for oatmeal cookies. But it wasn't just any oatmeal cookie recipe; it was a gateway to something more, an inspiration. I envisioned a creamy, dreamy filling nestled between two perfectly baked oatmeal cookies – a dessert that was both comforting and sophisticated. The challenge was on; how could I elevate a simple oatmeal cookie into something truly extraordinary?
The journey to perfect these Oatmeal Creme Pies was an adventure in itself. There were countless failed batches, lessons learned in oven temperatures and baking times, and countless taste tests (all in the name of research, of course!). I experimented with different types of oats, flours, and sugars, searching for the ideal balance of flavors and textures. The final result? A melt-in-your-mouth cookie, perfectly crisp on the edges with a chewy center, paired with a creamy filling that's both rich and subtly sweet. It's the kind of dessert that makes you pause, close your eyes, and savor each bite.
What makes these Oatmeal Creme Pies special? It's not just about the ingredients; it's about the process. The careful creaming of butter and sugar, the gentle incorporation of dry ingredients, the watchful eye on the oven – each step is a mindful act, a ritual that brings a sense of calm and accomplishment. And let’s not forget the simple joy of assembling the pies, carefully spreading the creamy filling between two perfectly baked cookies, creating a little slice of heaven with every sandwich.
The reward? A dessert that’s perfect for any occasion. From casual weeknight gatherings to festive holiday celebrations, these Oatmeal Creme Pies are always a crowd-pleaser. They’re also a fantastic way to share a little piece of yourself with others – a taste of home, a gesture of love baked into every bite. So, gather your ingredients, put on your apron, and let the magic of baking begin. These Oatmeal Creme Pies are more than just a dessert; they are a memory in the making, a sweet story waiting to be shared.
Beyond the recipe itself, these Oatmeal Creme Pies represent something more profound: a connection to my heritage, a celebration of simple pleasures, and a reminder that even the most ordinary ingredients can be transformed into something extraordinary. And that, to me, is the real magic of baking.
Tips for Success:
- Use room temperature ingredients: This ensures that the butter and sugars cream together properly, resulting in a lighter, fluffier cookie.
- Don't overbake the cookies: Overbaked cookies will be dry and crumbly. Start checking for doneness around the 10-minute mark.
- Let the cookies cool completely before assembling: This prevents the filling from melting and the cookies from becoming soggy.
- Make ahead: These Oatmeal Creme Pies actually taste even better the next day! The flavors meld together, creating a more intense and satisfying dessert.
So go ahead, give these Oatmeal Creme Pies a try. I promise you won't be disappointed. They’re a taste of tradition, a moment of pure joy, a delicious reminder that the simplest things in life are often the sweetest.
