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8 May, 2013

Bittersweet Chocolate Oatmeal Cream Pies

Posted in : All, Desserts on by : hdcook

Bittersweet Chocolate Oatmeal Cream Pies

I apologize for being gone for a week~but now I am back and with new Dessert of the week yay. My Bittersweet Chocolate Oatmeal Cream Pies~I will say it is the Bomb~THE BOMB~it is so much more better then those store bought. Lately I just been thinking about Oatmeal and I love Oatmeal cookies and I love Oatmeal cream pies so i put them together~I mean its not like a I discovered this recipe~I mean there is a bunch of Oatmeal cream pies out there especially on pinterest but I love mine because it has bittersweet chocolate and has all the spices that I use daily when I am baking it up in the kitchen like Cinnamon, nutmeg and a hint of five spice~Instead of Quick cooking oats I use old fashion because Its just my preference. This dessert of the week is super good and again as usual full of spice because what can I say I am addicted to warm spices when  I am baking.

 

Bittersweet Chocolate Oatmeal Cream Pies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients

  • 1 Cup of unsalted butter soften
  • 1 Cup of packed brown sugar
  • 1/2 Cup of sugar
  • 2 Eggs
  • 1 Teaspoon of vanilla extract
  • 1 Tablespoon of light or dark corn syrup
  • 1 1/2 Cup of All purpose flour
  • 1 Teaspoon of baking soda
  • 1 Heaping Teaspoon of Cinnamon
  • 1/4 Teaspoon of nutmeg
  • 1/8 Teaspoon of fivespice
  • 1/2 Teaspoon of salt
  • 3 Cups of Old Fashioned oats
  • 1-2 7 oz Marshmallow Fluff

Instructions

  1. Preheat the oven to 350 degrees
  2. Line 2 baking sheets with Parchment paper or silpat. In a Stand mixer with the Paddle attachment beat butter and sugars together till they are fluffy and creamy. Add the eggs one at a time mixing each well, then add the vanilla and corn syrup. In a bowl combine flour, salt, cinnamon, nutmeg, fivespice and baking soda and mix well, add in to the batter with the mixer on low speed until well incorporated. Add the Oats in by hand and mixing until evenly mix.
  3. Using a small cookie scoop drop onto prepared cookie sheets and bake for 8-11 minutes til golden golden brown, leave on the pan for 3-5 minutes then transfer to a cooking rack to cool completely. Match up cookies and add a heaping teaspoon ( to your desired) marshmallow fluff for filling.
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