Oatmeal Cream Pies 🍪 ❤️ 🌟
constituents
- 1 mug granulated sugar
- 1 ½ mugs quick oats
- ½ mug each- purpose flour
- ½ mug unsalted adulation, softened
- 1 large egg
- 1 tsp baking soda pop
- 1 tsp cinnamon
- ½ tsp swab
- 1 mug pulverized sugar
- 1 tsp vanilla excerpt
- ½ mug vegetable shortening Instructions
- Preheat your roaster to 350 °F( 175 °C). Line a baking distance with diploma paper.
- In a large mixing coliseum, cream together the softened adulation and granulated sugar until light and ethereal.
- Beat in the egg until completely incorporated.
- In another coliseum, mix the oats, flour, incinerating soda pop, cinnamon, and swab. Gradationally add this dry admixture to the wet constituents, stirring until combined.
- Drop teaspoon- sized mounds of dough onto the set baking distance, distance them about 2 elevation piecemeal.
- Singe in the preheated roaster for 10 to 12 twinkles, or until the edges are golden brown. Let them cool on the baking distance for a many twinkles before transferring to a line rack.
- While the pies are cooling, prepare the cream stuffing. In a coliseum, mix the vegetable shortening, pulverized sugar, and vanilla excerpt until smooth.
- Once the eyefuls are fully cool, spread a generous quantum of the cream filling on the flat side of one cookie and eclipse it with another cookie to produce a sandwich.
- Enjoy your succulent oatmeal cream pies with a glass of milk or your favorite libation! nutritive Information
Each oatmeal cream pie contains roughly 150 calories, 2g of protein, and 7g of fat. Time Preparation time 15 twinkles| cuisine time 12 twinkles