Homemade Oatmeal Cream Pies
Makes 15 cookie sandwiches
| prepPreheat oven to 375°F / 191°C | |||||||
| prepLine baking sheets with parchment paper or silicone baking mats | |||||||
| 282 g unsalted butter, softened | Cream butter & sugars until light, 3 min | Beat in egg, vanilla & molasses, 1 min | Fold in flour, baking soda, salt, spices & oats | Scoop 45g portions, 3 inches apart on sheets | Bake 375°F / 191°C, 10–13 min until golden edges | Cool on sheet 10 min, then transfer to rack | Spread filling on half the cookies, top with rest |
| 200 g packed dark brown sugar | |||||||
| 100 g granulated sugar | |||||||
| 1 large egg, at room temperature | |||||||
| 2 teaspoons pure vanilla extract | |||||||
| 15 ml unsulphured or dark molasses | |||||||
| 209 g all-purpose flour (spooned & leveled) | |||||||
| 1 teaspoon baking soda | |||||||
| 1/2 teaspoon salt | |||||||
| 3/4 teaspoon ground cinnamon | |||||||
| 1/4 teaspoon ground cloves | |||||||
| 255 g quick oats | |||||||
| 170 g unsalted butter, softened | Cream filling butter until creamy, 1 min | Beat in confectioners' sugar, 1–2 min | Beat in cream & vanilla, 2–3 min; season with salt | ||||
| 360 g confectioners' sugar | |||||||
| 45 ml heavy cream, at room temperature | |||||||
| 1 1/2 teaspoons pure vanilla extract | |||||||
| salt, to taste | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.