The best Oatmeal Cream pie recipe

the best Oatmeal cream pie recipe,
Hi guys,
I'm very excited to share with you this recipe that is so special to me and has lots of meaning. 
This dessert was my oldest daughters favorite cookies when she was a little girl.
 
Lately, I have been feeling nostalgic and had one goal in mind, to find a really good mimic recipe for these cookies. Conclusion, I achieved it, yes!!! These Oatmeal cream pies are perfect and so yummy. They are soft and chewy on the outside with a delicious filling on the inside. The perfect flavour combination, they are simply devine! I hope you like them as much as we do. You may now print out the recipe which is at the end of my blog.

Also,  Be sure to Subscribe to my YouTube channel for free online cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1 

Liliana xoxo
Ingredients:
2 cups old fashioned rolled oats
2 ¼ all purpose flour
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup unsalted butter, room temperature
1 cup brown sugar packed
1/2 cup granulated sugar
2 eggs
1/4 cup molasses
 
Marshmallow filling
6 tbsps. unsalted butter
3/4 cup powder sugar
1 tsp vanilla extract1 ½ marshmallow fluff
 
Step 1
Preheat the oven at 350' F 
Oatmeal cookie
Using your food processor pulse oats but not to fine.
Step 2 
In a medium size bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined and set aside.
Step 3
Beat the butter on medium speed using your electric mixer until it becomes fluffy. Gradually add your sugars and mix until light and fluffy.
Step 4
Add the eggs one at the time. 
Step 5
Reduce the speed and add molasses and vanilla extract mix until all combined.
Step 6
Continu mixing on low speed and gradually add the flour mixture until well combined.
Step 7
Form your dough into balls using a cookie scoop or a spoon. Place them on a  cookie tray lined with parchment paper. Bake 1 sheet at the time for 10-12 minutes. The baking time will depend on the size of your cookies. Bake until the edges are lightly browned. Cookie scoop: https://amzn.to/2yPVXRw
Step 8
Once baked, let them sit on the cookie tray for 3 minutes. Then, transfert them onto a cooling rack.
Step 9 
Marshmallow filling
Using your electric mixer, beat the butter until fluffy. Gradually add the icing sugar and vanilla extract.
Step 10
Add the marshmallow fluff and mix until well combined. 
Step 11
Transfert the filling into a piping bag and pipe it on to a cookie topped with another.

  
THE THINGS YOU WILL MIGHT NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q
Cookie scoop: https://amzn.to/2yPVXRw
Cooling rack: https://amzn.to/2tbn70b
 
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The best Oatmeal Cream pie recipe
prep time: 30 mins cook time: 10 mins total time: 40 mins

ingredients:

Oatmeal cookies
  • 2 cups old fashioned rolled oats
  • 2 ¼ all purpose flour
  • 1 tbsp.baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup molasses
Marshmallow filling
  • 6 tbsps. unsalted butter
  • 3/4 cup powder sugar
  • 1 tsp vanilla extract
  • 1 ½ marshmallow fluff

instructions:

Oatmeal cookie
  1. Preheat the oven at 350' F 
  2. Using your food processor pulse oats but not to fine.
  3. In a medium size bowl combine oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until well combined and set aside.
  4. Beat the butter on medium speed using your electric mixer until it becomes fluffy. Gradually add your sugars and mix until light and fluffy.
  5. Add the eggs one at the time. 
  6. Reduce the speed and add molasses and vanilla extract mix until all combined.
  7. Continu mixing on low speed and gradually add the flour mixture until well combined.
  8. Form your dough into balls using a cookie scoop or a spoon. Place them on a  cookie tray lined with parchment paper. Bake 1 sheet at the time for 10-12 minutes. The baking time will depend on the size of your cookies. Bake until the edges are lightly browned.
  9. Once baked, let them sit on the cookie tray for 3 minutes. Then, transfert them onto a cooling rack.
Marshmallow filling
  1. Using your electric mixer, beat the butter until fluffy. Gradually add the icing sugar and vanilla extract.
  2. Add the marshmallow fluff and mix until well combined.
  3. Transfert the filling into a piping bag and pipe it on to a cookie topped with another.