Blog Post

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:
  1. Preheat oven to 350 degrees. Line 2 cake pans with nonstick spray and parchment paper.
  2. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon and ginger, set aside.
  3. 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. 
  4. Stir in eggs one at a time, mixing until combined after each addition. Mix in vanilla and coconut extract. Add food coloring if desired.
  5. 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.
  6. 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.
  7. Bake in preheated oven 35-45 minutes (cookies should still be soft, not fully set - don't overbake). 
  8. 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.
  9. 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.
  10. 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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