Kardea Brown’s Brown Sugar Oatmeal Cream Pies ​| Delicious Miss Brown | Food Network

Kardea's are an updated twist on the classic childhood treat!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to prepare in her grandmother's kitchen area. These days, she takes generations of household recipes and makes them her own as she cooks for friends and family at her Sea Island home.

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Level: Intermediate
Total: 1 hr 5 min (consists of cooling time).
Active: 45 minutes.
Yield: 12 cookies (1 1/2 cups filling).


Oatmeal Cookies:.

1 1/2 sticks (3/4 cup) unsalted butter, at space temperature.
3/4 cup loaded dark .
1/2 cup granulated sugar.
2 big eggs, at room temperature.
1 tablespoon vanilla extract.
2 cups quick-cooking oats.
1/2 cup toasted sweetened coconut flakes.
1 1/2 cups all-purpose flour.
1/2 teaspoon baking soda.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
1/2 teaspoon kosher salt (see Cook's Note).

Marshmallow Filling:.

2 7-ounce jars marshmallow creme.
2 sticks (1 cup) saltless butter, at space temperature.
2 1/2 cups confectioners' sugar.
2 teaspoons butter extract.
2 teaspoons vanilla extract.
1/2 teaspoon kosher salt (see Cook's Note).


Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed till light and fluffy. Include the eggs, beating simply up until the yellow vanishes. Beat in the vanilla.

Pulse the oats and coconut flakes in a food processor till finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Contribute to the butter mixture, beating up until combined.

Drop the dough into twenty-four 1 1/2- inch balls on the ready baking sheets, spacing them about 3 inches apart. Bake until the edges just start to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes prior to moving to wire racks to cool totally.

Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electrical mixer at medium speed until fluffy. Beat in the confectioners' sugar, butter extract, vanilla extract and salt till integrated. Transfer the filling to a piping bag fitted with a round tip or big zip-top bag and cut off the corner.

To put together the oatmeal cream pies, pipeline the marshmallow filling onto the flat sides of 12 cookies. Leading with the remaining cookies, flat-sides down.

Cook's Note.

We use Diamond Crystal kosher salt, which is less dense than Morton. If you utilize Morton, simply use a little less.

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Kardea Brown's Brown Sugar Oatmeal Cream Pies||Food Network.

Kardea Brown's Brown Sugar Oatmeal Cream Pies ​| | Food Network

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About the Author: Yvette Cook


  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. Oh. My. Yes! This is like those Little Debbie Oatmeal Creme pies but without all the terrible junk (although they did taste great when I was little)

    1. Yesss! I was just in the supermarket earlier and looking at this Little Debbie’s pues; they taste good, but I put them down. Too expensive! 😩

  3. Good recipe. I’d add a fruit emulsion to the cream, because of the coconut added to the pie recipe. I’ve tried a few variations…😋

  4. KARDEA I’m screaming your name I’ve been thinking about this recipe for days now thinking you soooo 💙 much enjoy the rest of the summer 🤩

  5. We have a coconut/nut allergy in our family, could I just substitute more oats instead of the toasted coconut? These look amazing

    1. I doubt you even need to add more oats, just omit it altogether. Maybe 1/4 a cup, but coconut has hardly any volume so it shouldn’t really need to be replaced

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