Oatmeal Buttercream Pies

Oatmeal Buttercream Pies could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 24 servings with 250 calories, 3g of protein, and 11g of fat each. For 25 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by The Comfort of Cooking. 3481 person have made this recipe and would make it again. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. If you have granulated sugar, powdered sugar, vanillan extract, and a few other ingredients on hand, you can make it. With a spoonacular score of 19%, this dish is rather bad. Similar recipes are Whoopie Pies With Salted Caramel Buttercream, Chocolate Whoopie Pies with Banana Buttercream, and Jalapeño Cornbread Whoopie Pies with Honey Buttercream.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Oatmeal Cookies: Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until well combined, 3-5 minutes. Add egg and vanilla; mix until light and fluffy, about 2 minutes.Add flour, baking soda, salt and cinnamon to butter mixture. Mix on low speed, just until flour disappears. Stir in quick oats until just combined.Use a small cookie scoop to portion cookie dough onto prepared sheets. Space about 1 1/2 inches apart. Bake for 7 to 9 minutes, until edges start to turn golden brown. Remove cookies from oven and let sit for 3 minutes. Place cookies on a wire rack to cool completely before frosting.For the Buttercream Frosting: In a large mixing bowl, beat all ingredients on medium speed until smooth and creamy, 2-3 minutes.Once cookies have cooled completely, sandwich frosting between two cookies.Enjoy!

 

Step by step:

1. For the Oatmeal Cookies: Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until well combined, 3-5 minutes.

2. Add egg and vanilla; mix until light and fluffy, about 2 minutes.

3. Add flour, baking soda, salt and cinnamon to butter mixture.

4. Mix on low speed, just until flour disappears. Stir in quick oats until just combined.Use a small cookie scoop to portion cookie dough onto prepared sheets. Space about 1 1/2 inches apart.

5. Bake for 7 to 9 minutes, until edges start to turn golden brown.

6. Remove cookies from oven and let sit for 3 minutes.

7. Place cookies on a wire rack to cool completely before frosting.For the Buttercream Frosting: In a large mixing bowl, beat all ingredients on medium speed until smooth and creamy, 2-3 minutes.Once cookies have cooled completely, sandwich frosting between two cookies.Enjoy!

Nutrition Information:

covered percent of daily need