Oatmeal Cream Pies

Products Used
0
67
135
Oatmeal Cream Pies imperial
By Chef Eddy Van Damme
Prep Time:
30m
Bake/Cook Time:
11m - 13m
Yield:
10 oatmeal cream pies

Feeling nostalgic? Try this Homemade Oatmeal Cream Pie recipe. Soft oatmeal cookies sandwiched with cream cheese filling. Tastes just like the ones you remember, but even better because they are homemade.  

¿Siente nostalgia? Pruebe esta receta de Galletas de Avena con Crema. Tienen un sabor igual a las que usted recuerda, pero aún mejor ya que son hechas en casa.

Rating:
Rate it yourself
Tested by Chef Eddy
Featured
Tested by Imperial
Products Used

Ingredients

Cream Cheese Filling

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper or butter well. Set aside. 
  2. Sift together flour, baking soda, and cinnamon. Stir in oats and set aside.
  3. Cream butter until light and fluffy. Add oil and both sugars, and mix two more minutes.
  4.  Add egg and vanilla extract and mix until light and fluffy.
  5.  Add dry ingredients and mix on low speed until just combined.
  6.  Drop batter in two tablespoons amounts onto cookie sheets. Press slightly down. Bake for 11-13 minutes or until light golden. Remove to a wire rack to cool. 
  7. While cookies are cooling, prepare cream cheese filling. Mix all ingredients until well-blended and smooth. 
  8.  Sandwich cookies together with cream cheese filling.
  9. Store in an airtight container for up to three days. 
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Galletas de Avena con Crema

Products Used
0
67
135
Oatmeal Cream Pies imperial
Por Chef Eddy Van Damme
Tiempo de preparación:
30m
Tiempo de cocción / cocción:
11m - 13m
Rendimiento:
10 porciones

¿Siente nostalgia? Pruebe esta receta de Galletas de Avena con Crema. Tienen un sabor igual a las que usted recuerda, pero aún mejor ya que son hechas en casa.

Clasificación:
Califíquelo usted mismo
Tested by Chef Eddy
Featured
Tested by Imperial
Products Used

Ingredientes

  • 1 taza de harina de trigo*
  • 1/2 cucharadita de bicarbonato de sodio
  • 1 cucharadita de canela
  • 1 1/2 tazas de avena de cocción rápida (no instantánea o tradicional)
  • 1 barra de mantequilla sin sal, blanda
  • 1 cucharada de aceite vegetal
  • 1/2 taza bien compacta de Imperial Sugar Azúcar Morena Oscura
  • 1/2 cup Imperial Sugar Azúcar Granulada Extra Fina
  • 1 huevo grande
  • 2 cucharaditas de extracto de vainilla
  • 1/2 cucharadita de sal

Relleno

  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precaliente el horno a 350°F.
  2. Tamice la harina, el bicarbonato de sodio y la canela. Incorpore la avena y ponga a un lado.
  3. Bata la mantequilla hasta que esté suave y esponjosa. Agregue aceite, los dos tipos de azúcar y mezcle 2 minutos más.
  4. Agregue el huevo y el extracto de vainilla y mezcle hasta que quede suave y esponjoso.
  5. Agregue los ingredientes secos y mezcle a baja velocidad hasta que apenas se incorporen.
  6. Coloque la masa en cantidades de 2 cucharadas sobre bandejas para hornear cubiertas de papel pergamino o bien enmantequilladas. Presione ligeramente hacia abajo.
  7. Hornee durante 11-13 minutos o hasta que se doren ligeramente.
  8. Ponga las galletas en sándwich con el relleno de queso crema.

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