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24 lines
1.6 KiB
Plaintext
24 lines
1.6 KiB
Plaintext
>> source: https://bromabakery.com/homemade-oatmeal-creme-pies/
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>> total time: 1 hour
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>> serves: 16
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Preheat the oven to 350°F and line a #cookie sheet{} with #parchment paper{}. Set aside.
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In a #stand mixer{} fit the paddle attachment, combine the @butter{1/2%cup}, @light brown sugar{1%cup}, and @molasses{1%Tbsp}. Beat until light and fluffy, about ~{3%minutes}.
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Use a #rubber spatula{} to scrape the sides of the bowl and add the @egg{1} and the @vanilla{1%tsp} extract. Mix well.
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In a separate #bowl{} stir together the @all-purpose flour{1.25%cup}, @old fashioned oats{1/2%cup}, @baking soda{3/4%tsp}, and @salt{1/2%tsp}.
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Add the dry ingredients to the wet and mix until just combined.
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Use 1 Tablespoon measure of a .5 ounce cookie scoop to scoop the dough out onto your cookie sheet 2 inches apart.
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Bake ~{10%minutes} or until the edges of the cookies are set and the centers have puffed up but are still underdone. Transfer the cookies to a #wire rack{}. Allow the cookies to cool completely.
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While the cookies cool, make the creme filling. Combine 1/2 cup @unsalted butter{1/2%cup}, room temperature, 1/4 cup @vegetable shortening{1/4%cup}, 4 cups @powdered sugar{4%cups}, 2 – 3 Tablespoons @heavy cream{3%Tbsp}, pinch of @salt{1%pinch}, and 2 teaspoons @vanilla{2%tsp} extract in a stand mixer fit with the whisk attachment and beat on slow, gradually increasing to high until light and fluffy. Transfer to a #piping bag{} fit with a #round tip{}.
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Pipe the creme filling onto the backside of one of the cookies and sandwich together with another cookie.
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Store in an airtight container or Ziploc bag for up to 7 days! Enjoy!
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