Oatmeal Cream Pies

 

 

 

Today I made these homemade oatmeal cream pies. Let me tell you, they taste even better than they look! My kids are in sheer heaven. Who can resists these soft sweet cookies filled with gooey goodness?? Not me! I have been dying to try this recipe and it did not disappoint! Wanna learn how to make these yummy treats? Well follow me!!….. 

 

 

The cast and crew

you’ll need Flour, Sugar, Salt, Molasses, DARK brown Sugar, powdered sugar, Shortening, eggs, Vanilla, butter, flour, baking soda, cinnamon, & rolled oats

I tweeked the original recipe just a bit for a sweeter filling that was less salty than the original, but not too sweet, the cookie holds most of the sweetness itself!

 

 

In a bowl, combine 1 3/4 cups of flour, 1/2 tsp of salt, 1 tsp baking soda, & 1/8 tsp cinnamon, mix it all up

 

In a seperate mixing bowl, cream together  1 cup of softened butter (2 sticks) , 3/4 cup dark brown sugar, & 1/2 cup granulated sugar

 

 

Add in 2 eggs, one at a time, beating after each.

 

Mix in 1 Tbsp Molasses and 1 tsp Vanilla

 

 

cream well

 

Now slowly add in flour mixture a little at a time until just blended.

 

Now hand mix in 1 1/2 cups whole rolled oats (NOT quick oats! they are too mushy)

 

Spoon tablespoon sized dough balls onto a parchment lined baking sheet. Two important things to remember here. Don’t go bigger than a Tablespoon size or so, these cookies will SPREAD, so don’t use too much at once. Also, using parchment paper on your pan will allow the cookies to pop right off while still holding their shape, very important to be able to make these into pies

 

 Space them out well to give them lots of room to spread, you don’t want to cram these together

 

Bake cookies at 350 for 8 – 10 min. Watch them carefully. You want just the edges to start to brown, the middle will still look wet/uncooked, and thats OKAY! it allows the cookie to fall flat and get that oatmeal pie look. It will be fully cooked don’t worry.

let cookies cool completely

 

Now let’s make the filling!

 

Place 1/4 tsp of salt in a small cup. Add in 3 tsp of very hot water and stir allowing salt to dissolve. Set aside to cool.

 

in a mixing bowl add in one 7 oz jar of marshmallow cream fluff

 

 

Now add 1/2 cup of shortening. STAY WITH ME! I know I know, eww ick, ack, but your going to have to TRUST ME on this! No, unfortunately you can not substitute with butter, it just won’t work. Dump in the shortening real quick and do what I did, just pretend it is now marshmallow fluff and don’t give it another thought! lets move on, quick…….

 

 

add 3/4 cup of powdered sugar, and 1 tsp of Vanilla

 

 

Mix on high 3-4 min until fluffy.

 

 

Now pour in salted water and mix well again

 

 

Ta-da, we have marshmallowy cream for our pies

 

 

Now take one cooled cookie and slather on the good stuff

 

Top with another cookie and EAT!

 

Whew! and we’re done!

 Store in a closed container to keep cookies soft.

 

My review of this recipe:

 

The cookies are sweet and soft, just the way a cream pie should be. The filling is oogy gooey and (WARNING) messy! I was planning on sending these to the Hub’s office, but the tops kept wanting to slide off, and  the filling kept slowly oozing out the centers. It was like it was continuously trying to expand. No big deal really, just not the greatest for presentation wise. So unfortunately for us (HA!) they had to stay home to be eaten by the family 😉  After sitting in a sealed container for several hours I think the filling has finally set enough to where its not moving around anymore, but they are still ooey gooey!

The kids all say these are better than the store bought ones hands down.

I give it an A for taste and a B- for presentation. Trust me, no one’s gonna care how they look once they sink their teeth into them! 🙂
Oh and I got 18 oatmeal pies out of this recipe
ENJOY!

 

 

Based on a recipe from Recipe Zaar.  Adapted for taste

Ingredients

• 1 cup butter (softened)
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 1 tbsp molasses
• 1 tsp vanilla
• 2 eggs
• 1 3/4 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/8 tsp cinnamon
• 1 1/2 cups rolled oats
• Cream Filling
• 3 tsp very hot water
• 1/4 tsp salt
• 1 (7 ounce) jar marshmallow cream
• 1/2 cup shortening
• 3/4 cup powdered sugar
• 1 tsp vanilla

Process

1. Combine flour, salt, baking soda, and cinnamon in a bowl.

2. In large mixing bowl, cream margarine and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla.

3. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.

4. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between.  Bake at 350 degrees (F) for 8 – 10 minutes, or until just starting to brown around the edges. They will look moist; don’t overcook ( Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

5. While the cookies are cooling, prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool.

6. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy , about 3-4 minutes

7. Add the cooled salt water and mix well

8. Spread filling on flat side of one cookie, press 2nd cookie on top.

Makes 1 1/2 – 2 dozen

    Store in a closed container to keep cookies soft. 

.