Oatmeal Cream Pies

Name: Oatmeal Cream Pies
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 1 1/2 c. quick-cooking oats; 1 1/2 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. kosher salt; 1/2 c. firmly packed dark brown sugar; 1/2 c. granulated sugar; 1/2 c. unsalted butter, melted; 1 large egg yolk; 1 tsp. pure vanilla extract; 1 large egg white; 3 tbsp. granulated sugar; 1/8 tsp. cream of tartar; 1/4 tsp. pure vanilla extract

This childhood favorite treat is even more delicious homemade.

By Kate Merker and Taylor MurrayPublished: Jan 6, 2020

2.5

2 Ratings

Jump to recipe

BRIAN WOODCOCK

Yields:

10 serving(s)

Total Time:

1 hr

Less-buttery oatmeal cookies are sandwiched with light seven-minute frosting whipped from egg whites.

Advertisement - Continue Reading Below

Ingredients

For the cookies:

1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg yolk
1 tsp. pure vanilla extract

For the filling:

1 large egg white
3 Tbsp. granulated sugar
1/8 tsp. cream of tartar
1/4 tsp. pure vanilla extract

Directions

1. Step 1Make cookies: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk together oats, flour, baking soda, cinnamon, and salt in a bowl.
2. Step 2Whisk together brown sugar, granulated sugar, butter, egg yolk, vanilla, and 1/2 cup water in a second bowl. Add flour mixture and mix until combined.
3. Step 3Drop dough by 2 tablespoons each, spacing 2 inches apart, on prepared baking sheets. Flatten to 1/2-inch thickness and 2 inches diameter. Bake, rotating pans once, until edges are golden brown, 9 to 12 minutes. Cool on pans on wire racks, 5 minutes. Slide parchment and cookies onto wire racks to cool completely.
4. Step 4Make filling and assemble: Whisk together egg white, sugar, and cream of tartar in a bowl. Set the bowl over a saucepan of simmering water (not touching water) and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, about 2 minutes.
5. Step 5Whisk warm egg-white mixture on medium speed with an electric mixer until glossy and soft peaks form, 2 to 3 minutes. Beat in vanilla. Spread meringue on bottoms of half of cookies. Sandwich with remaining cookies.