Best Oatmeal Cinnamon Cream Pies Recipes

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.

HOMEMADE OATMEAL CREAM PIES

Steps:

• Preheat oven to 350°F. Line cookie sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
• To make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes. Once cookies have cooled completely, prepare the cream filling.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.
• Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.
• Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.
• To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

OATMEAL CINNAMON CREAM PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
• Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
• Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
• Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
• Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
• Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
• Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

OATMEAL CREAM PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a large bowl, mix the butter and brown sugar until well combined.
• Add the molasses, vanilla, and eggs, and whisk thoroughly.
• Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
• Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
• Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
• Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
• While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
• Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
• Enjoy!

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.