Homemade oatmeal cream pies. Mmmm.
Ingredients
Filling
- 1 (4 ounce) package cream cheese, softened
- ½ cup vegetable shortening
- 1 cup marshmallow cream (such as Marshmallow Fluff®)
- 2 teaspoons whole milk
- ½ teaspoon vanilla extract
- 2 cups confectioners' sugar, or more as needed
- ¾ cup butter, softened
- ¾ cup light brown sugar
- ½ cup white sugar
- 1 egg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups quick-cooking oats
- ¾ cup all-purpose flour
- 2 tablespoons cocoa powder, sifted
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips
Directions
Step 1
Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
Step 2
Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
Step 3
Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
Step 4
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 5
Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
Step 6
Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
Step 7
Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
Step 8
Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.
Cook’s Notes:
Substitute raisins for the chocolate chips if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 258 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat7g | 33% |
Cholesterol28mg | 9% |
Sodium141mg | 6% |
Total Carbohydrate34g | 12% |
Dietary Fiber1g | 4% |
Total Sugars25g | |
Protein2g | |
Calcium25mg | 2% |
Iron1mg | 4% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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