Best 3 Oatmeal Cream Pies Recipe By Tasty Recipes

EASY OATMEAL CREAM PIES

Steps:

• Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft., Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough., Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Freeze option: Freeze assembled sandwich cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

IRRESISTIBLE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
• Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
• Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
• Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
• Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

BROWN SUGAR OATMEAL CREAM PIES

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter and sugars together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
• Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
• Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
• Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the extracts, powdered sugar and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
• To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.