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Oatmeal Cream Pies with Chocolate

4

0 min

Oatmeal Cream Pies with Chocolate

Oatmeal Cream Pies with Chocolate Photo 1

Time

0 min

Serving

24 persons

Calories

258

Rating

4.00★ (6)

Cuisine

Author: Victoria Buriak
Homemade oatmeal cream pies. Mmmm.

Ingredients

  • butter: 0.75 cup (softened)
  • light brown sugar: 0.75 cup
  • white sugar: 0.5 cup
  • egg: 1 piece
  • whole milk: 1 Tbsp
  • vanilla extract: 1 tsp
  • ½ cups quick-cooking oats: 1 piece
  • all-purpose flour: 0.75 cup
  • cocoa powder, sifted: 2 Tbsp
  • ground cinnamon: 1 tsp
  • baking soda: 0.5 tsp
  • baking powder: 0.5 tsp
  • kosher salt: 0.5 tsp
  • mini chocolate chips: 0.5 cup
  • cream cheese: 1 pack (4 ounce pack, softened)
  • vegetable shortening: 0.5 cup
  • marshmallow cream (such as Marshmallow Fluff®): 1 cup
  • whole milk: 2 tsp
  • vanilla extract: 0.5 tsp
  • confectioners' sugar: 2 cups (or more if needed)

Metric Conversion

Stages of cooking

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  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.
    Oatmeal Cream Pies with Chocolate Photo 2
  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.
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  3. Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
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  4. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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  5. Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
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  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.
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  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.
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  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.
    Oatmeal Cream Pies with Chocolate Photo 9

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