Oatmeal Cream Pie Recipe

Enjoy a Comfort Food - Oatmeal Cream Pies

This week has been an extra-ordinary news week. My heart goes out to all of those who have been (and will be) affected by the coronavirus. I realized this week that I may not be able to save the world but I can bake. We all cope with stress in different ways - some stock up, others drink and I bake.

Now seems the perfect time to rekindle my relationship with the beloved Oatmeal Cream Pie. I say “relationship” because I can remember a time that this treat was my school lunch companion! The classic Little Debbie concoction was always a welcome accompaniment to whatever found it’s way into my lunch box. Wrapped tight in their cellophane, they were large, super soft and slightly spicy.

This homemade tribute is everything that the mass manufactured version wishes it would be. Super soft like the original, this scratch recipe bumps up the flavor for your adult taste buds. Whatever spice or size that you prefer, it’s time to make this classic your own.

OATMEAL CREAM PIE RECIPE

Oatmeal Cookie:

Ingredients:

• 1 cup super soft butter

• 1 1/4 cup light brown sugar

• 2 large eggs

• 2 Tablespoons Dark Corn Syrup or Molasses

• 1 teaspoon of Vanilla Extract

• 2 teaspoons of Cocoa Powder

• 1 teaspoon of Pumpkin Pie Spice

• 1 teaspoon of Ground Cinnamon]

• 1/2 teaspoon of Salt

• 1 teaspoon of Baking Powder

• 1/2 teaspoon of Baking Soda

• 1 cup Quick Oats

• 1 3/4 cup All-Purpose Flour

Directions:

1. Preheat a conventional oven to 350 degrees Fahrenheit.

2. Using an electric mixer, combine the sugar and butter together. Mix only until combined. Unlike most cookie recipes that you “cream” the ingredients together to incorporate air into the mix, this recipe minimizes the incorporation of air. This will create a flatter style of cookie.

3. Add the eggs, corn syrup and vanilla extract. Mix until combined. Scrape down the side of the bowl.

4. Add the remaining ingredients. Mix until combined. Be sure to scrape the sides of the bowl to ensure the batter is thoroughly mixed.

5. Portion the cookie dough out by using a small ice cream scoop or spoon. Finish rolling the dough into balls.  Place shaped dough on a parchment lined cookie sheet pan.

6. Chill the dough in the refrigerator for approximately 1/2 hour prior to baking. If you chill the dough overnight you may want to set the dough out to soften before baking. Super cold dough may result in a rounder top cookie. If this happens to you, use a metal measuring cup with a flat bottom to push your warm (out of the oven) cookie down to a flatter shape. Bam - you are back in action.

7. Bake at 350 F for approximately 10-13 minutes (depending on the size of you cookie). For my cookies which are three inches in diameter, baking time was 10 minutes. Cookies should be soft, not crispy.

8. While the cookies are cooling, make the filling (recipe below).

SUPER HELPFUL TIP ALERT: Bake the cookies one day and fill them the next. Simply store the unfilled cookies in an air-tight container until you are ready to fill and serve.

Cream Filling Recipe

Ingredients:

• 3/4 cup (1 1/2 sticks) softened butter

• 1 1/2 cup Powdered Sugar

• 7 oz. Marshmallow Cream

Directions:

1. Using and electric mixer, combine and thoroughly mix the ingredients.

2. Place cream filling in a pastry bag.

3. Fill and assemble cookies. Don’t forget…make sure cookies are completely cooled before filling.

Renew your love for a better-than-ever classic.