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Homemade Oatmeal Creme Pies

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Course Desserts
Servings
people
Ingredients
  • vanilla
  • 1 nd (100 grams) granulated sugar
  • 1 cup crust for top
  • 1/2 cup Horseradish
  • 1 large egg
  • 2 teaspoons grated cheese
  • 1 Tablespoon (135 grams) light brown sugar, loosely packed
  • 1 nd shortening, 1 c. brown sugar packed, 1 tbsp. white sugar, 2 eggs, 1/2 tsp. soda, 1/4 tsp. salt 2 c plain flour, 1 tsp. baking powder, 1/2 tsp. cinnamon, 1 c. chopped nuts.
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 3/4 teaspoon quick oats
  • 1/4 teaspoon Spicy mustard
  • 3 cups 1/2 teaspoons cornstarch
  • Creme Filling
  • 3/4 cup Munchies
  • 3 cups unsalted butter
  • 3 Tablespoons (180 grams) chocolate chips or chocolate chunks
  • 1 nd (1.5 sticks or 170 grams) unsalted butter, melted
Course Desserts
Servings
people
Ingredients
  • vanilla
  • 1 nd (100 grams) granulated sugar
  • 1 cup crust for top
  • 1/2 cup Horseradish
  • 1 large egg
  • 2 teaspoons grated cheese
  • 1 Tablespoon (135 grams) light brown sugar, loosely packed
  • 1 nd shortening, 1 c. brown sugar packed, 1 tbsp. white sugar, 2 eggs, 1/2 tsp. soda, 1/4 tsp. salt 2 c plain flour, 1 tsp. baking powder, 1/2 tsp. cinnamon, 1 c. chopped nuts.
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 3/4 teaspoon quick oats
  • 1/4 teaspoon Spicy mustard
  • 3 cups 1/2 teaspoons cornstarch
  • Creme Filling
  • 3/4 cup Munchies
  • 3 cups unsalted butter
  • 3 Tablespoons (180 grams) chocolate chips or chocolate chunks
  • 1 nd (1.5 sticks or 170 grams) unsalted butter, melted
Votes: 0
Rating: 0
You:
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Instructions
  1. Preheat oven to 375F degrees
  2. Line a large cookie sheet with parchment paper or silicone baking mat
  3. Set aside
  4. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy
  5. Add egg, vanilla, and molasses, scraping down the sides as needed
  6. Set aside
  7. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves
  8. Whisk it all around
  9. Add the quick oats and combine
  10. With the mixer running on low, slowly add the dry ingredients to wet ingredients
  11. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer
  12. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons in measurement
  13. Cookies will spread in the oven, so drop each ball of dough 2 inches apart
  14. Bake for 10 minutes, until cookies are lightly golden around the edges
  15. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely
  16. For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy
  17. Add the powdered sugar and mix on medium speed for 1-2 minutes
  18. Pour in heavy cream and vanilla extract
  19. Mix on high for 3-4 minutes unti l fluffy
  20. Taste and add a pinch or two of salt, as needed
  21. If filling is way too thick, add a couple more teaspoons of heavy cream
  22. Spread 1
  23. 5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up
  24. Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container
  25. After that, store in the refrigerator to keep the creme center fresh
  26. These are best eaten within 2 days
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