Oatmeal Cream Pies
Oatmeal cream pies are a nostalgic treat that combines the wholesome goodness of oats with a sweet, creamy filling. These delicious sandwiches are perfect for lunchboxes, snack time, or as a sweet indulgence. With a chewy texture and a luscious cream center, they are sure to please both kids and adults alike. Follow this easy recipe and bring a taste of childhood back to your kitchen!
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups old-fashioned oats
– 1 cup marshmallow fluff
– ½ cup powdered sugar
Servings and Cooking Time
This recipe yields about 12 oatmeal cream pies. Preparation time is approximately 15 minutes, and cooking time is about 12-15 minutes.
Nutritional Value
Each serving (1 oatmeal cream pie) contains approximately 240 calories, 10g of fat, 35g of carbohydrates, 1g of fiber, and 2g of protein.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually mix in the dry ingredients until combined.
6. Stir in the oats until evenly distributed.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until edges are golden brown.
9. Let cookies cool completely on a wire rack.
10. In a separate bowl, mix marshmallow fluff and powdered sugar until smooth. Spread on half of the cookies and top with the remaining cookies.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, for a vegan version, replace butter with coconut oil and use flax eggs instead of regular eggs.
Serving and Pairings
These oatmeal cream pies can be served with a glass of cold milk, a cup of tea, or alongside fresh fruit for a balanced snack. They also pair wonderfully with coffee for an afternoon treat.
Storage and Reheating
Store oatmeal cream pies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To enjoy, simply let them thaw at room temperature.
Cooking Mistakes
– Don’t overmix the dough to keep cookies chewy.
– Make sure to measure oats correctly; too many can lead to dry cookies.
– Allow cookies to cool completely before adding the filling.
– Use room temperature butter for better texture.
– Ensure your baking soda is fresh for proper rising.
Helpful Tips
– Chill the cookie dough for 30 minutes for thicker cookies.
– Experiment with add-ins like chocolate chips or nuts.
– Use a piping bag for neat filling application.
– Adjust the sweetness of the filling to your preference.
FAQs
Can I make oatmeal cream pies ahead of time?
Yes, you can make the cookies and filling ahead of time. Just assemble them right before serving to keep the cookies fresh.
How do I prevent my cookies from spreading too much?
Ensure your butter is at the right temperature and chill the dough before baking to prevent excessive spreading.
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used, they will result in a different texture. Old-fashioned oats provide a chewier bite.
Are oatmeal cream pies gluten-free?
You can make them gluten-free by using a gluten-free flour blend instead of all-purpose flour.
What can I use if I don’t have marshmallow fluff?
You can make a simple buttercream using softened butter, powdered sugar, and a little vanilla extract as a substitute.
Conclusion
Oatmeal cream pies are not just a treat; they are a delightful experience that brings back memories of childhood. With their chewy texture and creamy filling, they are perfect for sharing with loved ones or enjoying on your own. Try this recipe today and enjoy every bite of nostalgia!
Oatmeal Cream Pies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 cup marshmallow fluff
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Stir in the oats until evenly distributed.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are golden brown.
- Let cookies cool completely on a wire rack.
- Mix marshmallow fluff and powdered sugar until smooth. Spread on half of the cookies and top with the remaining cookies.
