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Quaker Oats Cream Pie

With Quaker Oats that contain iron in each bite, you'll be helping your immunity while satisfying your cookie craving at the same time.

Ingredients

  • 3 cups Quaker® Rolled Oats
  • 1 1/4 unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp dark molasses (can use honey or maple syrup)
  • 1 1/2 cups all-purpose flour (spoon & leveled)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground clove (can use nutmeg)
  • Cream Filling:
  • 3/4 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 3 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • Salt, to taste

Procedure

1 Pre-heat oven to 190°C. Lina a large baking sheet with parchment paper of a silicone mat. Set aside.
2 Cream the butter and sugars together with a mixer on medium-high speed until light and creamy, for about 1 minute. Beat in the egg, vanilla extract, and molasses, scraping down the sides as needed. Set aside.
3 In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
4 On a low mixer setting, slowly add the dry ingredients to the wet ingredients. The dough will be quite thick, so you may have to mix it by hand after a few seconds in the mixer.
5 Drop dough onto your baking sheet with a large cookie scoop, or roughly 2 tablespoons per cookie. These will spread in the oven, so keep each ball 3 inches apart.
6 Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7 Using the paddle or whisk attachment on your mixer, beat the butter on high speed until creamy, for about 1 minute. Add confectioners’ sugar and beat on medium speed for 1 – 2 minutes.
8 Pour in heavy cream and vanilla extract, then beat on high for 2 – 3 minutes fluffy. Taste and add a pinch of salt as needed. If the filling is too thick, add a few more teaspoons of heavy cream.
9 Spread 1 1/2 tablespoons of filling between two cookies and press together.