DIY Oatmeal Cream Pie
Hellthy JunkFood • December 11, 2021
For the first time, ever, did JP win a cooking competition? Oatmeal Creme Pies? Really?
13,863 Calories
DIY Oatmeal Creme Pie
Use this recipe to make a huge or normal size Oatmeal Creme Pies. Either way we're sure this recipe will hit the spot!
Thank you Little Debbie for the baking inspiration.
Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1
THINGS YOU'LL NEED:
- 2 Cake Pans: https://amzn.to/3pQwQVW
- Parchment Paper: https://amzn.to/3IDFeRj
- Piping Bags and tip: https://amzn.to/3rXyHeb
- Stand Mixer: https://amzn.to/3rXgfCD
- HJF Cutting Board: http://bit.ly/2Eyhr3R
- HJF Apron: http://bit.ly/2Ez9Cz0
INGREDIENTS:
- 2 1/2 cups AP Flour
- 4 cups quick oats , slightly ground in a food processor*
- 2 tsp cocoa powder
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 2 cups butter, softened
- 2 cups Brown Sugar
- 1 cup Granulated White Sugar
- 5 tsp Molasses
- 4 large eggs + 1 egg yolk
- 2 tsp vanilla extract
- 1/4 tsp coconut extract, optional
- Red and yellow and Blue gel food coloring (to make brown), optional
Marshmallow Buttercream Filling
- 1 cup butter , nearly at room temperature
- 1/2 cup shortening (unflavored)
- 3 cups powdered sugar
- 14 oz. marshmallow fluff
- 2 tsp Vanilla Extract
INSTRUCTIONS:
- Preheat oven to 350 degrees. Line 2 cake pans with nonstick spray and parchment paper.
- In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon and ginger, set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, brown sugar, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
- Stir in eggs one at a time, mixing until combined after each addition. Mix in vanilla and coconut extract. Add food coloring if desired.
- Add in 1/2 of dry ingredients and mix until JUST combined, Add remaining 1/2 of dry ingredients and again mix until JUST combined.
- Split dough in 1/2 and roll into a large balls. Place one ball into each of the lined cake pans. Press down to flatten the ball somewhat into a large disk. Do not worry about filling the pan, the dough will melt and fill the pans while in the oven.
- Bake in preheated oven 35-45 minutes (cookies should still be soft, not fully set - don't overbake).
- For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 5 minutes. Add powdered sugar and blend on low speed until combined, then increase speed to medium-high and whip for 2 minutes. Mix in marshmallow creme on low and then on med-high for 1 minute. Place into an extra large piping bag, set aside.
- Cool cookies completely before removing from the cake pans. Pipe marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
- Let set and enjoy
Serving Size: 1 Calories: 13,863 Fat: 677g Saturated Fat: 368g Trans Fat: 0g Carbohydrates: 1,855g Sugar: 1,230g Sodium: 2,953mg Fiber: 24g Protein: 109g Cholesterol: 2,364mg
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