Homemade Oatmeal Cream Pies
Serves 1740 mins prep30 mins cook
We're taking it back to childhood with these delicious Homemade Oatmeal Cream Pies! A soft and chewy oatmeal molasses cookie stuffed with the silkiest italian meringue filling. Every bite is SO. GOOD.
0 servings
What you need
Instructions
Instructions Cookies Heat oven to 350 °F. Line sheet pans with parchment paper. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, beat butter and sugar until creamy, about 1-2 minutes. Beat in egg and egg white. Add molasses and vanilla. Mix in completely. Add flour mixture. Stir only until blended. Mix in rolled oats. Use a 1½ Tablespoon scoop to portion dough onto prepared pans, about 8 cookies per pan. Bake for 14 minutes, or until just starting to brown around edges. Allow to cool on pan. Filling With an electric mixer, beat egg whites to medium peaks. Heat sugar and water in a small saucepan over medium low heat, stirring continuously. When sugar has melted, stop stirring. Brush down sides of pan with pastry brush dipped in warm water. Cook to between 246 °F and 250 °F. With mixer running, carefully pour sugar syrup over egg whites. Beat until cool. Putting It Together Turn half of the cookies upside down. Pipe marshmallow fluff on upside down cookies. Top with other half.View original recipe