Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies might be a good recipe to expand your dessert collection. One portion of this dish contains approximately 3g of protein, 16g of fat, and a total of 338 calories. This recipe serves 24 and costs 38 cents per serving. 108 people have tried and liked this recipe. Head to the store and pick up salt, corn syrup, powdered sugar, and a few other things to make it today. It is brought to you by Beantown Baker. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 17%. Users who liked this recipe also liked Homemade Oatmeal Cream Pies, Homemade Oatmeal Cream Pies, and Homemade Oatmeal Cream Pies.
Servings: 24
Ingredients:
1 tsp baking powder
2 tsp baking soda
2 cups packed brown sugar
1/2 cup light corn syrup
2 eggs
2 cups flour
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1 tsp ground cinnamon
1 cup powdered sugar
2 cups quick-cooking rolled oats
1/2 tsp salt
3/4 cup sugar
3/4 cup unsalted butter, softened
2 tsp vanilla
8 ounces vegetable shortening
3 Tbsp boiling water
Equipment:
baking sheet
bowl
oven
wire rack
measuring cup
sauce pan
Cooking instruction summary:
Make the cookiesPreheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).Cream the butter, sugar, and eggs in a large bowl.In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.Make the fillingIn a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.Transfer the mixture to a large bowl. Add the vanilla.With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.Reduce the mixer speed to low and gradually add the powdered sugar.Add the shortening and beat until completely smooth.The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.
Step by step:
1. Make the cookies
2. Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).Cream the butter, sugar, and eggs in a large bowl.In a separate bowl, sift together the salt, flour, and baking powder.
3. Add to the creamed mixture.
4. Add the cinnamon and oats.
5. Mix well.In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter.
6. Mix well.Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.Make the filling
7. In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water.
8. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
9. Transfer the mixture to a large bowl.
10. Add the vanilla.With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.Reduce the mixer speed to low and gradually add the powdered sugar.
11. Add the shortening and beat until completely smooth.The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.
Nutrition Information:
covered percent of daily need
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Homemade Oatmeal Cream Pies
