OATMEAL CREAM PIES RECIPE BY TASTY
Here's what you need: light brown sugar, butter, molasses, vanilla extract, eggs, flour, baking soda, cinnamon, salt, old-fashioned oat, butter, powdered sugar, cream or milk, vanilla extract, marshmallow fluff
Provided by Vaughn Vreeland
Categories Bakery Goods
Time 30m
Yield 8 sandwiches
Number Of Ingredients 15
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!
Nutrition Facts : Calories 825 calories, Carbohydrate 110 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 54 grams
IRRESISTIBLE OATMEAL CREAM PIES
These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!
Provided by SavedByGrace
Categories Desserts Cookies Sandwich Cookie Recipes
Time 40m
Yield 15
Number Of Ingredients 16
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.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 60.8 g, Cholesterol 75.7 mg, Fat 24.9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 15.1 g, Sodium 343 mg, Sugar 44.9 g
MALTED OATMEAL CREAM PIES
"My dad, a high school teacher, still gets Little Debbie Oatmeal Creme Pies. I liked the idea of making something similar but from scratch," says Emily.
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 12
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside.
- Beat the butter with the brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Add the oat mixture and beat until just combined.
- Line 2 baking sheets with parchment paper. Scoop 1/4-cup balls of dough (about 24), about 2 inches apart, onto the prepared baking sheets. Freeze until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Bake the cookies until just golden and crisp around the edges, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Make the filling: Beat the butter with the confectioners' sugar and malted milk powder in a large bowl with a mixer on medium-low speed until combined. Reduce the mixer speed to low; add the milk and vanilla and beat until just combined. Increase the mixer speed to high and beat until light and fluffy, at least 5 minutes. (Add more milk if the filling is too thick; add more confectioners? sugar if it?s too thin.) Sandwich the filling between the cookies.
- Malted milk powder differentiates this from the usual oatmeal cookie. Grinding the oats is essential to getting the right texture.
OATMEAL CREAM PIES
This homemade version of the Little Debbie cookies are chock-full of real oats and studded with nuts and raisins. The cream filling is a simple cream cheese frosting that's just sweet enough. Keep the cookies in the fridge in an airtight container so that the filling stays firm, but let them stand at room temperature for a few minutes before eating.
Provided by Samantha Seneviratne
Categories dessert
Time 1h20m
Yield 12 sandwich cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
- Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
- Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.
EASY OATMEAL CREAM PIES
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 296 calories, Fat 13g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE OATMEAL CREAM PIES
My hubby and I have recently discussed a new house rule for guarding our waistlines. "If you MUST have it, you must MAKE it from scratch!" This rules out feverishly grabbing ice cream bars, store-bought oatmeal cream pies, and any other junk that you only crave at 11:46 pm--the worst possible time to eat it! So here's the homemade version...better than the original!
Provided by spicyperspective
Categories Pie
Time 37m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
- Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
- Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
- Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
- To assemble: Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Then add the top cookie of each cream pie and press down.
- *I found I liked a thin layer of cream filling better than a thick layer--but you should have plenty if you want to pile it on!
OATMEAL CREAM PIES
These oatmeal cookies, baked just until set, are soft and tender. The cream filling can also be used with gingersnap cookies, or use it to frost cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 13
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition.
- With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in middle, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.
- In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed. Spread filling on flat side of half the cookies. Sandwich with remaining cookies.
Nutrition Facts : Calories 401 g, Fat 21 g, Fiber 1 g, Protein 5 g
CREAM OF OATMEAL
I often make this for my husband, who loves his hot cereal in the morning! One morning I was out of cream of wheat cereal, so came up with this! I hope you enjoy it! This is also good added to cream of wheat. You may also add chopped or sliced fruit(banana, peaches, apples, etc.), dried fruit(raisins, craisins, figs, dates, etc.) or other spices(nutmeg, cardamom, mace, etc.). I add a teaspoonful of ground flaxseed to mine sometimes.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 1-2
Number Of Ingredients 11
Steps:
- Place oatmeal in the food processor.
- Process until finely shredded.
- Place in a small saucepan along with the wheat germ, wheat bran, salt, water and milk.
- Bring to a boil, then reduce heat and simmer till liquid is almost all absorbed, about 3-5 minutes.
- Stir often so it won't stick to the bottom.
- Pour into a bowl and place a little pat of butter on top, if desired.
- Pour a little milk on(depending how moist you like it), then brown sugar to taste.
- Sprinkle with cinnamon, stir it all up and serve!
- Add whatever optional ingredients you like. :).
OATMEAL & CREAM
This is a broiled oatmeal dish called Oatmeal & Cream. It appeared in the Chicago Tribune on 1/31/96.
Provided by tgobbi
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring milk, oatmeal, salt, 2 T brown sugar to a boil.
- Simmer 1 minute, stirring occasionally.
- Heat broiler.
- Divide mixture between 2 ovenproof bowls or gratin dishes.
- Top each w 1/4 C yogurt& 1 T brown sugar.
- Broil 6" from heat until sugar starts to bubble& carmelize, 1- 2 min.
- Serve w/ berries on top.
Nutrition Facts : Calories 331.8, Fat 4, SaturatedFat 1.8, Cholesterol 4.4, Sodium 297.4, Carbohydrate 63, Fiber 4, Sugar 36.8, Protein 12.4
CREAMY OATMEAL
Provided by Food Network Kitchen
Time 12h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.
- Copyright 2001 Television Food Network, GP. All rights reserved
OATMEAL CREAM PIES
Steps:
- For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.
- Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack.
- For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes.
- Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge.
OATMEAL ICE CREAM
Make and share this Oatmeal Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
- In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
- Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
- Slowly beat the hot oatmeal into the egg mixture.
- Let the mixture cool slightly; stir in the cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
- *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
- *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
- *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.
Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9
DONEGAL OATMEAL CREAM
This recipe is from the European Cuisines website ( http://www.europeancuisines.com/Ireland-Irish-Donegal-Oatmeal-Sweet-Cream-Dessert-Nonalcoholic ) which features both traditional and modern recipes from European countries. This recipe is traditional (i.e. "old" ) Irish and calls for "pinhead oats" which you may find in your local supermarket as "steel cut oats." It warns against trying to substitute rolled oats in this recipe! I haven't made this recipe yet so times are estimated. Cooking time includes the soaking time for the oats.
Provided by Elisa72
Categories Dessert
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before:.
- Scald the milk (i.e., heat it to just before boiling but do not let it boil) and remove from heat.
- Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.
- The next day:.
- Reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes, then remove from heat.
- Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
- Dissolve the gelatine in the orange juice and water.
- Add this to the mixture when it's cooled, and then carefully fold in the whipped cream.
- Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. (You may want to stir the contents gently once or twice while they're setting, to keep the oats from sinking to the bottom.).
- Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top.
- Another more parfait-like approach to this dessert: allow the whole recipe's worth of oatmeal cream to set in a single bowl. Stir gently as above, so that the oatmeal is evenly distributed through the mixture when it's set. Then spoon it into parfait glasses, alternating layers of oatmeal cream with more whipped cream and drizzles of fruit sauce.
- If you want to cut back on the calories a little, you could also substitute creme fraiche or beaten low-fat sour cream for the whipped cream.
Nutrition Facts : Calories 424.6, Fat 28.9, SaturatedFat 17, Cholesterol 150.5, Sodium 142.3, Carbohydrate 30.1, Fiber 2.9, Sugar 9.5, Protein 13.1
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