Homemade Oatmeal Creme Pies

Name: Homemade Oatmeal Creme Pies
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Yield: 12
Cuisine: American
Ingredients: 2 oz Raisins (2 ounces raisins); ¾ cup Water (3/4 cup boiling water); ½ cup Shortening (1/2 cup shortening (we use butter flavored)); ½ cup Unsalted Butter (1/2 cup unsalted butter (softened (1 stick))); 1 ¼ cup Dark Brown Sugar (1.25 cups dark brown sugar (250g)); 1 piece Egg (1 large egg (room temperature )); 1 piece Egg Yolks (1 large egg yolk (room temperature )); 1 tbsp Vanilla (1 tablespoon vanilla extract + 1-2 teaspoons vanilla — up to 2); 1 tbsp Molasses (1 tablespoon molasses); 1 ⅔ cup All-Purpose Flour (1 2/3 cups all-purpose flour (195g)); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Cocoa Powder (1 teaspoon cocoa powder); 1 ¾ tsp Kosher Salt (1.5 teaspoons kosher salt + 1/4 teaspoon kosher salt); ½ tsp Cinnamon (1/2 teaspoon cinnamon); 1 ½ cup Rolled Oat (1.5 cups quick cooking rolled oats (135g)); ½ cup Butter Flavored Shortening (1/2 cup butter flavored shortening); 1 piece Marshmallow Cream (1 jar marshmallow fluff (210g/7.5oz)); 1 cup Icing Sugar (1 cup powdered sugar (76-113g as needed and to taste))

Homemade Oatmeal Creme Pies - Dessert (American)

72 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Raisins2 oz · 2 ounces raisins
Water¾ cup · 3/4 cup boiling water
Shortening½ cup · 1/2 cup shortening (we use butter flavored)
Unsalted Butter½ cup · 1/2 cup unsalted butter (softened (1 stick))
Dark Brown Sugar1 ¼ cup · 1.25 cups dark brown sugar (250g)
Egg1 piece · 1 large egg (room temperature )
Egg Yolks1 piece · 1 large egg yolk (room temperature )
Vanilla1 tbsp · 1 tablespoon vanilla extract + 1-2 teaspoons vanilla — up to 2
Molasses1 tbsp · 1 tablespoon molasses
All-Purpose Flour1 ⅔ cup · 1 2/3 cups all-purpose flour (195g)
Cornstarch1 tbsp · 1 tablespoon cornstarch
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Cocoa Powder1 tsp · 1 teaspoon cocoa powder
Kosher Salt1 ¾ tsp · 1.5 teaspoons kosher salt + 1/4 teaspoon kosher salt
Cinnamon½ tsp · 1/2 teaspoon cinnamon
Rolled Oat1 ½ cup · 1.5 cups quick cooking rolled oats (135g)
Butter Flavored Shortening½ cup · 1/2 cup butter flavored shortening
Marshmallow Cream1 piece · 1 jar marshmallow fluff (210g/7.5oz)
Icing Sugar1 cup · 1 cup powdered sugar (76-113g as needed and to taste)

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Steps

1Cookies
2Preheat the oven to 350°F and line a baking sheet with parchment paper. Cover 2 raisins with boiling water, let it sit for 10 minutes. Drain by squeezing out all of the excess water using a paper towel or cheesecloth. Mash together the raisins with a knife or food processor to form a paste.
3Cream together unsalted softened butter, shortening, and dark brown sugar until light and fluffy.
4Add in the egg, egg yolk, vanilla, and molasses and mix until combined, then add in the raisin paste and continue mixing until totally combined, being sure to scrape the sides of the bowl to incorporate everything.
5Sift in the all purpose flour, cornstarch, kosher salt, baking soda, cocoa powder, and cinnamon. Gently fold in the ingredients until almost all the way combined. When there are just a few streaks of flour left in the dough, add in the oats and use a rubber spatula to combine.
6Use a medium cookie scoop (#40) to make 24 equal size cookie dough balls. Place 5-6 pieces of cookie dough on a parchment lined baking sheet, and bake for 10-12 minutes.
7Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.
8Frosting
9Beat together shortening and marshmallow fluff in a large bowl with a hand mixer or stand mixer with the paddle attachment.
10Add in vanilla, kosher salt, and powdered sugar to taste. Mix until combined.
11Once cookies are completely cooled, pipe or spoon frosting onto the underside of one cookie. Press another cookie on top and enjoy!