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Oatmeal Cream Pie

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What you need:

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Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line two baking sheets with parchment paper or a silicone baking mat.

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Fit a stand mixer with the paddle attachment and beat the softened butter for 30 seconds to a minute on medium speed until creamy, then add the brown sugar, granulated sugar, molasses, and salt, and continue beating for 5 minutes.

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Add the egg and vanilla extract and beat again until thoroughly incorporated. Scrape down the sides of the bowl and beat once more until the mixture is thick.

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Reduce the speed to low and gradually add the flour mixture to the wet ingredients until completely incorporated.

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Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets around 2 inches apart. The cookies spread during baking, so make sure to adequately separate the dough balls on the baking sheet.

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Bake the cookies one baking sheet at a time for 10 minutes each until the edges of the cookies start to brown and the centers puff up slightly.

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Let the cookies cool completely on a wire rack while making the cream filling.

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Clean and dry the stand mixer bowl and paddle attachment before making the filling. Beat the unsalted butter for around 3 minutes on medium speed until light and fluffy.

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Switch to low speed and gradually add the confectioners sugar and cream. Scrape down the sides of the bowl, then add the vanilla, and continue to beat the mixture for another minute.

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Spoon the cream filling into a piping bag with a nozzle and pipe the filling into the center of half of the cooled oatmeal cookies, then place and gently press the remaining cookies on top.

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Serve the oatmeal cream pies on a plate or transfer them to an airtight container.

Cooking Tips

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LET'S MAKE...

Oatmeal Cream Pie

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Oatmeal Cream Pie

What you need:

All-purpose flour

Quick oats

Baking soda

Ground cinnamon

Unsalted butter

✓✓✓✓✓✓✓

Dark brown sugar

Granulated sugar

and more...

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and line two baking sheets with parchment paper or a silicone baking mat.

1

Fit a stand mixer with the paddle attachment and beat the softened butter for 30 seconds to a minute on medium speed until creamy, then add the brown sugar, granulated sugar, molasses, and salt, and continue beating for 5 minutes.

2

Add the egg and vanilla extract and beat again until thoroughly incorporated. Scrape down the sides of the bowl and beat once more until the mixture is thick.

3

Reduce the speed to low and gradually add the flour mixture to the wet ingredients until completely incorporated.

4

Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets around 2 inches apart. The cookies spread during baking, so make sure to adequately separate the dough balls on the baking sheet.

5

Bake the cookies one baking sheet at a time for 10 minutes each until the edges of the cookies start to brown and the centers puff up slightly.

6

Let the cookies cool completely on a wire rack while making the cream filling.

7

Clean and dry the stand mixer bowl and paddle attachment before making the filling. Beat the unsalted butter for around 3 minutes on medium speed until light and fluffy.

8

Switch to low speed and gradually add the confectioners sugar and cream. Scrape down the sides of the bowl, then add the vanilla, and continue to beat the mixture for another minute.

9

Spoon the cream filling into a piping bag with a nozzle and pipe the filling into the center of half of the cooled oatmeal cookies, then place and gently press the remaining cookies on top.

10

Serve the oatmeal cream pies on a plate or transfer them to an airtight container.

Cooking Tips

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