Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies is a dessert that serves 10. One serving contains 544 calories, 3g of protein, and 31g of fat. For 68 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires salt, flour, rolled oats, and butter. 53 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, you might also like recipes such as Homemade Oatmeal Cream Pies, Homemade Oatmeal Cream Pies, and Homemade Oatmeal Cream Pies.

Ingredients

You need the ingredients below to cook it

  • baking powder

    baking powder

    baking powder

    0.5 teaspoons

  • baking soda

    baking soda

    baking soda

    0.5 teaspoons

  • brown sugar

    brown sugar

    brown sugar

    220 grams

  • butter

    butter

    melted butter

    113.5 grams

  • cinnamon

    cinnamon

    cinnamon

    0.5 teaspoons

  • cocoa powder

    cocoa powder

    cocoa powder

    1 teaspoon

  • egg

    egg

    egg

    1 item

  • flour

    flour

    flour

    125 grams

  • marshmallow fluff

    marshmallow fluff

    marshmallow fluff

    212.621 grams

  • powdered sugar

    powdered sugar

    powdered sugar

    120 grams

  • rolled oats

    rolled oats

    rolled oats

    81.081 grams

  • salt

    salt

    salt

    0.25 teaspoons

  • vanilla

    vanilla

    vanilla

    2 teaspoons

  • vegetable shortening

    vegetable shortening

    vegetable shortening

    205 grams

Instructions

Let's follow the instructions for cooking it

  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
  2. Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
  3. Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
  4. Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
  5. To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.
  6. I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!
  7. Makes approximately 10 cream pies. (20 cookies)