Giant Oatmeal Cream Pie
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:

Ingredients for - Giant Oatmeal Cream Pie

1. Cooking spray -
2. 1 c. (2 sticks) butter, softened -
3. 1 c. packed brown sugar -
4. 1/2 c. granulated sugar -
5. 2 large eggs -
6. 1 tsp. pure vanilla extract -
7. 1 1/4 c. all-purpose flour -
8. 1 3/4 c. rolled oats -
9. 1 tsp. baking powder -
10. 1/2 tsp. ground cinnamon -
11. 1/2 tsp. kosher salt -
12. 1 1/8 c. (2 1/4 sticks) butter, softened -
13. 2 c. powdered sugar, sifted -
14. 1 tsp. pure vanilla extract -
15. 2 tbsp. milk -

How to cook deliciously - Giant Oatmeal Cream Pie

1. Stage

Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line the bottom of the pans with parchment paper rounds.

2. Stage

In a large mixing bowl with a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.

3. Stage

Divide dough between the two prepared pans, pressing the dough into the bottom of each pan. Bake until golden brown, about 25 minutes. Cool for 10 minutes in the pans, then invert cookies onto cooling racks and transfer to the refrigerator to cool completely, at least 30 minutes.

4. Stage

Meanwhile, make filling. Beat together softened butter, powdered sugar, and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency.

5. Stage

Spread filling onto one cookie in an even layer, then place the second cookie on top.