Oatmeal Cream Pie Recipe
Makes 12 sandwich cookies
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine two baking sheets with parchment paper | ||||||
| 150 g all-purpose flour | Whisk flour, oats, baking soda & cinnamon | Mix in dry ingredients until combined | Scoop & bake 350°F / 175°C, 10 min | Cool on sheet, then transfer to rack | Pipe or spread frosting & sandwich cookies | |
| 70 g quick oats | ||||||
| ¾ teaspoon baking soda | ||||||
| ¾ teaspoon ground cinnamon | ||||||
| 113 g unsalted butter, room temperature | Beat butter, sugars, molasses & salt until fluffy | Beat in egg & vanilla | ||||
| 165 g packed dark brown sugar | ||||||
| 50 g granulated sugar | ||||||
| 1 tablespoon molasses | ||||||
| ½ teaspoon salt | ||||||
| 1 large egg, room temperature | ||||||
| 2 teaspoons vanilla extract | ||||||
| 113 g unsalted butter | Beat butter & salt until fluffy | Mix in powdered sugar & cream | Beat in vanilla until fluffy | |||
| Pinch of salt | ||||||
| 240 g powdered sugar | ||||||
| 2 to 3 tablespoons / 30–45 ml heavy cream | ||||||
| 1 teaspoon vanilla extract | ||||||
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