Summary

Homemade Oatmeal Cream Pies might be just the dessert you are searching for. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 544 calories, 3g of protein, and 31g of fat. A mixture of butter, rolled oats, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A couple people made this recipe, and 53 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so amazing. Try Homemade Oatmeal Cream Pies, Homemade Oatmeal Cream Pies, and Homemade Oatmeal Cream Pies for similar recipes.

Instructions

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
2. 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.
3. 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.
4. Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.
5. 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.
6. 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!
7. Makes approximately 10 cream pies. (20 cookies)

Ingredients

• 1 baking powder
• 2 baking soda
• 3 brown sugar
• 4 melted butter
• 5 cinnamon
• 6 cocoa powder
• 7 egg
• 8 flour
• 9 marshmallow fluff
• 10 powdered sugar
• 11 rolled oats
• 12 salt
• 13 vanilla
• 14 vegetable shortening

Directions

• 2 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.