Side Pannel
1 Giant Oatmeal Creme Pie
1 Giant Oatmeal Creme Pie
- Recipe Submitted by Cooking Lover on 03/21/2014
Category: Pies
Ingredients List
- 1/2 cup + 1 Tablespoon (70g) all-purpose flour
- 1/2 cup (40g) quick oats*
- 1/4 teaspoon + 1/8 teaspoon baking soda*
- 1/4 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 1/2 cup (100g) light brown sugar (or dark brown)
- 1 large egg
- 1/2 teaspoon vanilla extract
- Creme Filling:
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners' sugar
- 1 Tablespoon (15ml) heavy cream*
- 1/4 teaspoon vanilla extract
- pinch salt
Directions
Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Make the cookies:
In a medium bowl, toss the flour, quick oats, baking soda, and cinnamon together. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.
Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread. Form the dough into two round balls using a spoon or your fingers. Bake for 20-22 minutes or until lightly browned on the edges. Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely. At this point, I placed my two cookies in the refrigerator to speed up the cooling process.
Make the creme filling:
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to low and slowly add the confectioners' sugar. Beat for 1 minute. Add the cream and beat on high until creamy and combined. Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.
Frost the underside of one cooled cookie and top with the second cookie. Enjoy! Cookie stays fresh covered in the refrigerator for up to 2 days.
Notes:
*Be sure to use quick oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. You may make quick oats at home - simply measure 2 cups of whole oats and pulse in the blender or food processor about 5 times.
*I found 1/2 teaspoon baking soda to be too much chemical leavener in these cookies, so I reduced to 1/4 + 1/8 teaspoon. So, 1/4 teaspoon plus a pinch more.
*I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.
Make the cookies:
In a medium bowl, toss the flour, quick oats, baking soda, and cinnamon together. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.
Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread. Form the dough into two round balls using a spoon or your fingers. Bake for 20-22 minutes or until lightly browned on the edges. Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely. At this point, I placed my two cookies in the refrigerator to speed up the cooling process.
Make the creme filling:
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to low and slowly add the confectioners' sugar. Beat for 1 minute. Add the cream and beat on high until creamy and combined. Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.
Frost the underside of one cooled cookie and top with the second cookie. Enjoy! Cookie stays fresh covered in the refrigerator for up to 2 days.
Notes:
*Be sure to use quick oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. You may make quick oats at home - simply measure 2 cups of whole oats and pulse in the blender or food processor about 5 times.
*I found 1/2 teaspoon baking soda to be too much chemical leavener in these cookies, so I reduced to 1/4 + 1/8 teaspoon. So, 1/4 teaspoon plus a pinch more.
*I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.
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