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Oatmeal Cream Pies

This is it. The reason to consume a ridiculous amount of sugar and butter. The reason "the man" invented the toothbrush. The reason to ignore what the voices in your head are telling you. The reason to wear stretchy pants. The reason to be unreasonable.

This is Oatmeal Cream Pie.

Take a moment. Gather your thoughts. This. Is. Happening.


We have a tradition in our family. When it's your birthday, Mama (me) will try to make you whatever food your little heart desires.

My baby girl turned 15 this past weekend. She didn't want cake. She didn't want ice cream. She wanted my homemade oatmeal cream pies.

EJ at 2 years old and at 15 years old.

Even though she nearly killed me bringing her into the world and, really, she should be giving me a present on her birthday, I did what any good mama would do-- I made the dessert with copious amounts of sugar, butter, and love while telling her the gory story of her delivery.

Good times.

Oatmeal Cream Pies are a family favorite and I hope you enjoy the recipe as much as we do. Without further adieu, the recipe.

Oatmeal Cream Pies

 
1. Preheat your oven to 350 degrees F. In your stand mixer, cream together 1 and 1/4 cups of softened butter, 1 cup of dark brown sugar and 1/2 cup of granulated sugar.

 
2. Add in 1 egg and 2 teaspoons of vanilla extract. Beat until incorporated.

3. In a separate bowl, sift together 1 and 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Stir in 3 cups of quick cooking oats.


 4. Add the dry ingredients to the wet ingredients and mix until combined.



6. Line a couple of cookie sheets with parchment paper or spray with non-stick cooking spray. I like to use a small cookie scoop for this, but take a couple of tablespoons of dough and drop it onto your cookie sheet, spacing the cookies a couple of inches apart.

This is a well loved pan :)

7. Using clean hands, lightly press down the center of your cookie dough just enough to reduce the "peak" of the dough ball.



8. Bake in the center of the oven for 8-10 minutes, or until the edges start to turn light golden brown. Remove from the oven and allow to rest on the pan for a few minutes to finish baking, and then move to a cooling rack.


While your cookies cool, it's a good time to whip up the filling.


1. In your mixing bowl, whip together 1 cup of softened butter, 2 cups of powdered sugar, 7 ounces of marshmallow cream, and 2 teaspoons of vanilla.

See? I told ya. This recipe is ree-donk-u-lous!


So, once your cookies..err, um...pies have cooled and your filling is whipped and fluffed, it's time to get these lovers together and make some magic!

I like to use the same small cookie scoop to divvy up the filling, but you can use a tablespoon.

Mound the creamy goodness in the center of one pie, put the second pie on top (bottoms together), and gently squish until the filling reaches the edges of the pie.


Soooo goooood.


Like I said, this is a family favorite. They're even better the next day. And super DUPER better with a cup of coffee.

You'll keep them stored in an air tight container if ya know what's good for ya. Stale pies...not good for ya.

My birthday girl refused to pose...or smile...or do anything that I asked, so I reminded her of my close call with death bringing her into the world. This is the look I got so I took the photo anyway.


Lemme know if you try it!

Spread the love and pin this recipe on Pinterest! Use this image:

This is it. The reason to consume a ridiculous amount of sugar and butter. The reason "the man" invented the toothbrush. The reason to ignore what the voices in your head are telling you. The reason to wear stretchy pants. The reason to be unreasonable.    This is Oatmeal Cream Pie.    Take a moment. Gather your thoughts. This. Is. Happening.


Loves, hugs, sugar and butter,

Tangerine
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