Apple Oatmeal Creme Pies Recipes

Steps:

• Heat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners. Cream together butter and sugars with electric mixer until creamy. Beat in vanilla and eggs until blended, scraping sides of bowl as needed. In separate bowl, mix flour, baking soda, cinnamon and salt. Slowly add and mix flour mixture into sugar mixture. Stir in oats and apple. Drop dough by rounded tablespoons, 2 inches apart, on prepared cookie sheets. Bake about 10 minutes or until edges are light golden brown. Allow to cool for a minute on the cookie sheet, then move to cooling rack to cool completely, about 15 minutes. For the filling Beat butter in stand mixer or with handheld mixer for about 1 minute, until creamy. Add powdered sugar and mix for 1-2 minutes, scraping down the sides as needed. Pour in heavy cream and vanilla, and mix on high for 3-4 minutes or until fluffy. Add salt if needed, and add more cream, a teaspoon at a time if filling is too thick. Spread 1 1/2 tablespoons of creme filling on the bottom of half of the cookies, then top with the other half, making a sandwich.

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a large bowl, mix the butter and brown sugar until well combined.
• Add the molasses, vanilla, and eggs, and whisk thoroughly.
• Sift in the flour, baking soda, salt, and cinnamon. Mix until just combined.
• Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
• Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
• Bake for 7-9 minutes. The cookies will still be very soft, so be sure to let them cool thoroughly.
• While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
• Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11x7-inch baking dish with baking spray.
• Place oats in a large skillet over medium heat; toast, stirring often, until oats are beginning to brown and smell nutty, about 4 minutes. Add cinnamon, ginger, allspice, nutmeg, and cardamom; continue toasting, stirring frequently, for another 1 to 2 minutes. Transfer to a medium mixing bowl and cool slightly.
• Add 3/4 cup pecans, baking powder, and salt to the oat mixture; stir to combine.
• Melt 3 tablespoons butter in a large microwave-safe bowl. Whisk in 6 tablespoons brown sugar. Add milk, egg, and vanilla to the bowl, whisking until combined. Stir the oat mixture evenly into the milk mixture. Fold in 1/2 of the apple pieces. Spoon mixture into the prepared pan.
• Bake in the preheated oven until golden brown and set, 35 to 40 minutes.
• While the oatmeal bakes, add remaining butter and apple pieces to a nonstick skillet over medium heat. Add remaining brown sugar and maple syrup. Cook, stirring often, until apples soften and the liquid thickens into a syrup, 8 to 10 minutes.
• Spoon apple mixture over the baked oatmeal after you've removed it from the oven. Sprinkle remaining pecans over the top.

Steps:

• Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
• In a large bowl mix sliced apples with nutmeg, ginger, cinnnamon, and vanilla extract (although for most everyone else the full tablespoon of cinnamon might be a lil much *my hubbys a cinnamon addict* x3 you can cut it down to 1/2 tablespoon)
• Place the bottom crust in your pan. Fill with your apples, mounded slightly. Pour sauce over apples.
• Bake for 30 mins at 400°F Now for the crumble topping.
• I actually ganked this crumble topping from ratherbeswimmin
• Remove pie from oven and lower temperature to 375°. Carefully pour the crumble mixture in the center of the pie, spreading them over the surface evenly. Bake for another 30-40 mins you may have to cover with aluminum foil the final 15 mins to prevent your topping from burning. So keep a close eye on your pie ^.^.

Steps:

• Heat oven to 375ºF.
• Note: The apple butter and Neufchatel cheese mixture MUST be made first. With a hand mixer, mix Neufchatel cheese, 3 Tbsp. butter and apple butter. Slowly add powdered sugar and mix until smooth. Place in the refrigerator immediately. Mixture needs to become more solid for easier spreading.
• To make the cookies, start by mixing 1/3 cup of butter in a large bowl. Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon; mix well.
• Once mixed, beat in egg and vanilla. Beat in flour. Stir in oats and apples.
• Drop cookie dough onto an ungreased cookie sheet (12 per batch= 2 batches). Bake for 8 to 10 minutes or until done. Allow to cool.
• Once cooled, remove the Neufchatel cheese mixture from the refrigerator. Spread mixture on bottom side of one cookie, then add another cookie to make a sandwich. Repeat with remaining cookies.

Steps:

• Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the butter and sugars together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla.
• Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined.
• Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
• Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the extracts, powdered sugar and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner.
• To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down.