Cookies and Cream Pie Recipe
Oatmeal Cream Pie Cookies – A homemade variation of the
popular Little Debbie Cake oatmeal cookie with a light filling in the middle!
Favourite snacks from childhood
What was your favourite sweet as a kid? Twinkies, Ding
Dongs, and Swiss Cake Rolls?
I was more of an oatmeal cream pie girl.
When was the last time you had one? Sadly, they might not
quite be how you recall. Not outstanding, but still excellent. Perhaps we’ve
grown past excessively processed, preserved baked goods.
The homemade version, however, is a very different story.
Our New Law
Recently, Lt. Dan and I talked about establishing a new
house rule to protect our waistlines. Basically, it goes like this:
You must MAKE it from scratch if you MUST have it.
This eliminates frantically grabbing ice cream bars,
pre-made oatmeal cream pies and other junk food that you only crave at 11:46
p.m., when it’s the absolute worst moment to eat it.
And at 11:46 p.m., who in their right mind would begin baking? Not me! The next day, if my hankering persists, I will make it myself for my loved ones.
Authentic Recipe for Oatmeal Cream Pie
No matter what time of day, these soft homemade oatmeal
cream pie cookies are the ideal treat to sate desires for nostalgia.
Additionally, they surpass the store-bought type in quality.
The taste and texture are exactly as you remember them, with
the fluffy cream filling sandwiched between the soft, malleable cookies.
When your child discovers their delight, homemade oatmeal
cream pies will bring a big smile to their face. That makes them, in my
opinion, a win-win situation for both parent and child.
Are you prepared to begin?
Pie with Cream of Oats Ingredients
for the cookie dough made
- Brown sugar,
- melted unsalted butter,
- a large egg,
- all-purpose flour,
- “Baking Powder,”
- “Cocoa Powder.
- “Quick oats or rolled oats.
RELATED TO THE CREAM FILLING.
- Powdered sugar, (confectioners’ sugar)
- “vegetable shortening.”
- Marshmallow Fluff,
- Vanilla Extract.
How to Prepare These Little Debbie Oatmeal Cream Pies at
TO MAKE TRADITIONAL CHEWY OATMEAL COOKIES:
1. The dry ingredients should be sifted into a basin and left
2. Turn on the oven, and place parchment paper on cookie
3. Add the sifted flour combination ingredients after
beating the wet ingredients on medium speed. After combining, stir in the oats.
Clean the bowl, then blend it thoroughly.
4. Using a cookie scoop, form the dough into balls and
spread them out on the baking pans.
5. After baking, allow cookies to cool completely before
FILLING WITH CREAM:
1. In a stand mixer fitted with a paddle attachment, blend
the shortening, powdered sugar, and vanilla until thoroughly combined. Add the
marshmallow fluff. Blend until uniform.
2. After that, put the cookies together with the filling in
the middle. The filling should ideally be piped onto the cookies.
Questions and Answers
CAN BUTTER BE USED IN PLACE OF SHORTENING? COCONUT OIL, WHAT
You can, indeed! It will surely function the same, however
the flavour will differ slightly. Coconut oil will result in a filling that is
slightly firmer than the usual “frosting” filling, but butter will
produce a beautiful soft filling.
OATMEAL CREAM PIES: HOW LONG DO THEY REMAIN FRESH?
For roughly 3 to 5 days, these cookies will remain fresh at
room temperature. Make sure to properly wrap them.
ARE OATMEAL SANDWICH COOKIES FREEZABLE?
Yes, it’s better to freeze them individually wrapped in
plastic wrap. After that, you may freeze all of the individually wrapped
cookies for up to 6 months in a freezer bag or other airtight container. At
room temperature, let them defrost.
Cookies and Cream Pie Recipe
Cooking time: 10 minutes
AVERAGE TIME: 20 minutes
Perfect Recipe for homemade oatmeal cream pies: sandwich
cookies with a fluffy filling in the middle! Traditional oatmeal cream pies are
relating to the oatmeal cookies:
- “1 cup brown sugar,
- packed.1 giant egg,
- 1/2 cup melted
- 1/4 teaspoon vanilla extract,
- 1 cup all-purpose flour.
- 1 1/2
teaspoons cocoa powder,
- 1/2 teaspoon baking soda,
- 1/2 teaspoon baking powder,
- 1/4 teaspoon salt
- 1 cup rolled oats.
For the cream filling:
- 1 cup of vegetable shortening.
- 2 teaspoons of vanilla extract;
- 1 cup of powdered sugar.
- 1 jar holds 7.5
ounces of marshmallow fluff.
To the cookies:
1. Set the oven to 350 degrees Fahrenheit. Bakeware should
be lined with parchment paper. The dry ingredients should be sifted into a
medium basin and left alone.
2. Cream the brown sugar, butter, egg, and vanilla using an
electric mixer. When the fluid is smooth, gradually add the dry mixture and
stir until thoroughly incorporated. Add the oats and stir.
3. Create equal dough balls by scooping the mixture with a
tablespoon. Give them a lot of room to spread out. For 7-9 minutes, bake.
Before removing the cookies from the parchment paper, let them cool fully.
1. Blend together the shortening, powdered sugar, and
vanilla. Add the marshmallow fluff and blend.
To Put Together:
1. Compare the sizes and shapes of two cookies. Flip over
the bottom cookies. The filling should be piped onto the bottom cookie using a
piping bag (or a zip-top bag with the corner snipped off). Rather than trying
to disseminate it, this is much simpler. Each cream pie’s top cookie should be
added and pressed down.
I discovered that I preferred a thin coating of cream
filling over a thick layer, but if you want to load it on, you should have