Oatmeal Cream Pies

Need a lacto ovo vegetarian side dish? Oatmeal Cream Pies could be a spectacular recipe to try. One serving contains 353 calories, 5g of protein, and 19g of fat. This recipe serves 12. For 61 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of old fashioned rolled oats, unsalted butter, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. This recipe is liked by 66 foodies and cooks. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. If you like this recipe, you might also like recipes such as Oatmeal Cream Pies, Oatmeal Cream Pies, and Oatmeal Cream Pies.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: A pastry bag fitted with a large star tip Make the cookies: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.In a large bowl, beat the butter and sugars together with an electric mixer on medium until light and fluffy, 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts. Line 2 baking sheets with parchment paper. Scoop the dough in 2-tablespoon scoops and place on the lined baking sheets at least 2 inches apart. Bake until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the cookies on the sheets to racks to cool completely. Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium until smooth and creamy, about 2 minutes. Beat in the sugar on low, then beat in the vanilla extract and salt. Transfer the cream to a pastry bag fitted with a large star tip. Transfer half of the cookies to a work surface, flat-side up. Top each cookie with some of the frosting. Top with another cookie. Chill the cookies for 20 minutes to firm up the frosting before serving.

 

Step by step:

1. Special equipment: A pastry bag fitted with a large star tip

Make the cookies

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.In a large bowl, beat the butter and sugars together with an electric mixer on medium until light and fluffy, 3 minutes.

2. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts. Line 2 baking sheets with parchment paper. Scoop the dough in 2-tablespoon scoops and place on the lined baking sheets at least 2 inches apart.

3. Bake until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through.

4. Transfer the cookies on the sheets to racks to cool completely. Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium until smooth and creamy, about 2 minutes. Beat in the sugar on low, then beat in the vanilla extract and salt.

5. Transfer the cream to a pastry bag fitted with a large star tip.

6. Transfer half of the cookies to a work surface, flat-side up. Top each cookie with some of the frosting. Top with another cookie. Chill the cookies for 20 minutes to firm up the frosting before serving.

Nutrition Information:

covered percent of daily need

 

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