oatmeal cream pie

Oatmeal Cream Pie Cheesecake

oatmeal cream pie sandwich cookies (2 boxes)

cream cheese

(3 oz) package instant cheesecake pudding mix

milk

Cool Whip

vanilla extract

Lightly grease a 9x13-inch dish with butter.

Line the bottom of the dish with oatmeal pies and use your hands to press them into a solid crust without spaces between. Use pieces of additional sandwiches to fill the gaps if necessary. Set aside.

In a large bowl, beat cream cheese until smooth, then add pudding mix and milk. Stir mixture until it thickens, about 1-2 minutes.

Fold in Cool Whip just until combined. Do not overmix.

Transfer mixture to the baking dish and spread into an even layer.

Crumble remaining oatmeal sandwiches on top.

Cover tightly and refrigerate for 5-6 hours or overnight to set.

All you need are a few simple ingredients to make these childhood classic Oatmeal Cream Pies. Soft and chewy cookies with a creamy filling, these treats are so easy to make at home.

Oatmeal Cream Pie

all-purpose flour ((150 grams))

quick oats ((70 grams))

baking soda

cinnamon

unsalted butter (room temperature (113 grams))

dark brown sugar ((165 grams))

sugar ((50 grams))

molasses

salt

unsalted butter ((113 grams))

confectioners’ sugar ((240 grams))

heavy cream

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, oats, baking soda, and cinnamon.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter just until creamy. Add the sugars, molasses, and salt. Beat at medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined. Stop and scrape down the bowl during mixing, as needed.

With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.

Bake one sheet at a time for 10 minutes or just until the cookie edges are set and the centers puff up but still appear underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

For the Cookies:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Stop and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.

Spread the filling on the bottom of half of the cookies. Top with another cookie. Oatmeal cream pies can be stored in an airtight container for up to 5 days.

For the Cream Filling:

https://www.youtube.com/watch?v=Jf-8H_D3ZMk

A delicious creamy filling sandwiched between two soft and chewy oatmeal cookies, this homemade Oatmeal Cream Pie recipe is way better than store-bought. These delightful little treats will remind you of your childhood, snacking on Little Debbies. They’re so easy to make from scratch and are deliciously satisfying to eat. And by the way this is the best way to eat oatmeal cookies, so indulgent and delicious! 

RECIPE: https://preppykitchen.com/oatmeal-cream-pie/

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