Homemade Oatmeal Cream Pies
My hubby and I have recently discussed a new house rule for guarding our waistlines. "If you MUST have it, you must MAKE it from scratch!" This rules out feverishly grabbing ice cream bars, store-bought oatmeal cream pies, and any other junk that you only crave at 11:46 pm--the worst possible time to eat it! Well, here's to homemade version of oatmeal cream pies...better than the original!
Total Steps
6
Ingredients
15
Tools Needed
7
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http://vidhya-ravikumar.blogspot.comIngredients
- 1 cup brown sugar
- 1/2 cup melted butter
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon cinnamon
- 1 teaspoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1 cup vegetable shortening
- 1 cup powdered sugar
- 2 teaspoon vanilla
- 1 7.5 ounce jar marshmallow fluff
Instructions
Step 1
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients (flour, cinnamon, cocoa powder, baking soda, baking powder, and salt) into a medium bowl and set aside.
Step 2
Use an electric mixer to cream the brown sugar, melted butter, egg, and 1 teaspoon vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the rolled oats.
Step 3
Use a tablespoon-sized scoop to form equal dough balls. Place them on the prepared cookie sheets, allowing plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
Step 4
Cream the vegetable shortening, powdered sugar, and 2 teaspoons vanilla together until smooth. Mix in the marshmallow fluff.
Step 5
To assemble: Match up two cookies that are of equal size and shape. Turn one cookie over. Use a piping bag (or zip-bag with the corner cut off) to pipe the cream filling onto the turned-over cookie. Then add the top cookie of each cream pie and press down.
Step 6
A thin layer of cream filling is recommended, but there should be plenty if you prefer a thicker layer.