Recipe in progress: I don’t remember exactly how these turned out, but I know they were pretty close. I’m pretty sure I still wanted them to be flatter and chewier. If I were to make them again, I would probably halve the recipe and see how it goes, and maybe add some more molasses.
Filling
This is as far as I got on the filling:
- 1/4 cup marshmallow crème
- ? powdered sugar
1 Tbsp. coconut oiltoo soft, omit- 1/4 tsp. vanilla
- Pinch of salt
Beat until smooth.
Oatmeal cream pies
Yield:
6 oatmeal cream pies
Prep Time:
6 minutes
Cook Time:
9 minutes
Total Time:
15 minutes
A delicious homemade version of a store bought classic.
Ingredients
- 3/4 cups (70g) oats
- 1/4 cup + 3 Tbsp. (55g) all-purpose flour
- 1/4 tsp. cinnamon
- 1/8 tsp. baking soda
- 1/8 tsp. salt
- 2 1/2 Tbsp. (34.2g) coconut oil
- 1/3 cup (65g) brown sugar
- 1 Tbsp. + 1 tsp. (25g) white sugar
- 1/2 (25g) egg
- 2 tsp. milk
- 1/2 tsp. molasses
- 1/2 tsp. vanilla
Instructions
- Pulse oats in food processor until broken down but not powdery.
- Add in flour, cinnamon, baking soda, and salt, and pulse a few more times until combined.
- Cream coconut oil and sugars until fluffy. Add in egg, milk, molasses, and vanilla.
- Add in dry ingredients, then mix until fully combined. Let dough rest for 5 minutes. Scoop into 1 1/2 Tbsp. Flatten into disks on baking sheet.
- Bake at 350°F for 9-11 minutes, until outsides are set but centers are still soft. Move a wire rack to cool.
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