The Art of Making Oatmeal Cream Pies

For dessert, I'm making my oatmeal cream pies which are sweet and chewy and dangerously good - one bite is all you need! I'll start with my cookie dough. First, I'll combine my dry ingredients: 1 and three-quarters of a cup of rolled oats, honestly the only thing better than an oatmeal cookie is two oatmeal cookies with cream cheese filling in the center. One cup of all-purpose flour, half a teaspoon of baking soda, and three-quarters of a teaspoon of kosher salt. Okay, my dry ingredients are combined.

Now it's time to add the wet ingredients. I'll get one stick of softened unsalted butter and pop it right into my mixer bowl. Add one and a quarter cup of light brown sugar - brown sugar in a cookie makes it extra chewy - and molasses. I'll cream this up until it's fluffy, crack in an egg, drizzle in one tablespoon of molasses to boost that molasses flavor from the brown sugar, add a little bit more chew with three-quarters of a teaspoon of vanilla, and then reduce the low. Add my dry ingredients - they look great! Once this is just combined, I'll pour in the best part: the rainbow chips. They go - the hilarious concentration of rainbow chips in here is making me really happy.

I've got two baking sheets lined with parchment and a three-tablespoon scoop. Scoop out eight cookies onto each pan. Okay, last cookie going on - these are ready for the oven! I'll get them in at 325 for 12 minutes. In that time, I'll get going on their creamy filling. This is basically a cream cheese frosting with an added bonus of coconut oil - it's a nod to the classic nostalgic shortening that you usually find in oatmeal cream pies but I love the extra coconutty vibe that it adds.

I've got six ounces of softened cream cheese in my bowl, the tanginess is what keeps me going back for more bites. Half a stick of softened unsalted butter and a quarter cup of unrefined coconut oil at room temperature - beat these together. Okay, that's combined! I'll mix in now one and a half cups of powdered sugar. Scrape the sides to make sure all the powder gets incorporated. Add some salt and vanilla, then get this good and smooth and fluffy as fluffy as a blanket of snow.

I'm ready to assemble. Plop some filling onto the center of a cookie - this is the extra satisfying part. Sandwich it with another cookie squashing it down so that the filling reaches the edges. Now this filling is really soft, so these need to set up in the refrigerator but I like them there because a cold cookie is a really good cookie. Okay, I'll keep on assembling well - I won't say snow to these; they're so chewy and those rainbow chips are crunchy. This is a sweet sandwich of comfort if I ever had one.

As for the oatmeal cream pies themselves, I find them to be a sweet and chewy treat that's dangerously good. One bite is all you need! The combination of the soft cookie dough and creamy filling makes for a delightful dessert experience. And let's not forget about the rainbow chips - they add a fun and playful touch to these already delicious treats.

The process of making oatmeal cream pies involves combining dry ingredients such as rolled oats, flour, baking soda, and salt, before adding wet ingredients like butter, brown sugar, molasses, eggs, vanilla, and coconut oil. The mixture is then scooped onto baking sheets and baked in the oven for 12 minutes.

While the cookies are baking, the creamy filling can be prepared. This involves creaming together softened cream cheese, butter, and coconut oil until smooth and fluffy, before adding powdered sugar, salt, and vanilla. The filling is soft and needs to set up in the refrigerator, but I find that a cold cookie is a really good cookie.

When assembling the pies, it's essential to balance the amount of filling with the size of the cookies, so that the edges reach each other without being too thick or too thin. This may take some trial and error, but the end result is well worth it - a delicious and comforting dessert experience that's sure to satisfy any sweet tooth.

In conclusion, making oatmeal cream pies is an art form that requires patience, attention to detail, and a willingness to experiment with different ingredients and techniques. But for those who are willing to put in the effort, the reward is well worth it - a delicious and comforting dessert experience that's sure to become a favorite among friends and family alike.

"WEBVTTKind: captionsLanguage: enfor dessert i'm making my oatmeal cream pies which are sweet and chewy and dangerously good one bite in your kit again i'll start with my cookie dough i'll combine my dry ingredients one and three quarters of a cup of rolled oats honestly the only thing better than an oatmeal cookie is two oatmeal cookies with cream cheese filling in the center one cup of all-purpose flour half a teaspoon of baking soda and three quarters of a teaspoon of kosher salt okay oak dry ingredients are combined i'll get one stick of softened unsalted butter pop it right into my mixer bowl and add one and a quarter cup of light brown sugar brown sugar in a cookie makes it extra chewy and molasses and i'll cream this up until it's fluffy i'll crack and add one egg i'll drizzle in one tablespoon of molasses to boost that molasses flavor from the brown sugar and also add a little bit more chew and three quarters of a teaspoon of vanilla and then i'll reduce the low and add in my dry ingredients that looks great and once this is just combined i'll pour in the best part the rainbow chips in they go the hilarious concentration of rainbow chips in here is making me really happy i've got two baking sheets lined with parchment and a three tablespoon scoop i'll scoop out eight cookies onto each pan okay last cookie going on these are ready for the oven i'll get them in at 325 for 12 minutes and in that time i'll get going on their creamy filling i can't wait this is basically a cream cheese frosting with an added bonus of coconut oil it's a nod to the classic nostalgic shortening that you usually find in oatmeal cream pies but i love the extra coconutty vibe that it adds i've got six ounces of softened cream cheese in my bowl the tanginess is what keeps me going back for more bites half a stick of softened unsalted butter and a quarter cup of unrefined coconut oil at room temperature i'll beat these together okay that's combined i'll mix in now one and a half cups of powdered sugar i'll scrape the sides to make sure all the powder gets incorporated i'm gonna add some salt and vanilla then i'll get this good and smooth and fluffy as fluffy as a blanket of snow i'm ready to assemble i'll plop some filling onto the center of a cookie this is the extra satisfying part i'll sandwich it with another cookie squashing it down so that the filling reaches the edges now this filling is really soft so these need to set up in the refrigerator but i like them there because a cold cookie is a really good cookie okay i'll keep on assembling well i won't say snow to these they're so chewy and those rainbow chips are crunchy this is a sweet sandwich of comfort if i ever had one youfor dessert i'm making my oatmeal cream pies which are sweet and chewy and dangerously good one bite in your kit again i'll start with my cookie dough i'll combine my dry ingredients one and three quarters of a cup of rolled oats honestly the only thing better than an oatmeal cookie is two oatmeal cookies with cream cheese filling in the center one cup of all-purpose flour half a teaspoon of baking soda and three quarters of a teaspoon of kosher salt okay oak dry ingredients are combined i'll get one stick of softened unsalted butter pop it right into my mixer bowl and add one and a quarter cup of light brown sugar brown sugar in a cookie makes it extra chewy and molasses and i'll cream this up until it's fluffy i'll crack and add one egg i'll drizzle in one tablespoon of molasses to boost that molasses flavor from the brown sugar and also add a little bit more chew and three quarters of a teaspoon of vanilla and then i'll reduce the low and add in my dry ingredients that looks great and once this is just combined i'll pour in the best part the rainbow chips in they go the hilarious concentration of rainbow chips in here is making me really happy i've got two baking sheets lined with parchment and a three tablespoon scoop i'll scoop out eight cookies onto each pan okay last cookie going on these are ready for the oven i'll get them in at 325 for 12 minutes and in that time i'll get going on their creamy filling i can't wait this is basically a cream cheese frosting with an added bonus of coconut oil it's a nod to the classic nostalgic shortening that you usually find in oatmeal cream pies but i love the extra coconutty vibe that it adds i've got six ounces of softened cream cheese in my bowl the tanginess is what keeps me going back for more bites half a stick of softened unsalted butter and a quarter cup of unrefined coconut oil at room temperature i'll beat these together okay that's combined i'll mix in now one and a half cups of powdered sugar i'll scrape the sides to make sure all the powder gets incorporated i'm gonna add some salt and vanilla then i'll get this good and smooth and fluffy as fluffy as a blanket of snow i'm ready to assemble i'll plop some filling onto the center of a cookie this is the extra satisfying part i'll sandwich it with another cookie squashing it down so that the filling reaches the edges now this filling is really soft so these need to set up in the refrigerator but i like them there because a cold cookie is a really good cookie okay i'll keep on assembling well i won't say snow to these they're so chewy and those rainbow chips are crunchy this is a sweet sandwich of comfort if i ever had one you\n"