Molly Yeh’s Oatmeal Cream Pies | Girl Meets Farm | Food Network

Molly's Oatmeal Cream Pies are a sweet throwback to one of her preferred youth comfort foods!
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Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her country life and makes meals inspired by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Oatmeal Cream Pies
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Overall: 1 hr 40 min (consists of cooling time).
Active: 35 minutes.
Yield: 8 sandwiches.

Components.

:.

1 3/4 cups (160 grams) old made oats.
1 cup (135 grams) versatile flour.
3/4 teaspoon kosher salt.
1/2 teaspoon baking soda.
1/2 cup (113 grams) saltless butter, at room temperature.
1 1/4 cups (250 grams) light brown sugar.
1 large egg.
1 tablespoon molasses.
3/4 teaspoon vanilla extract.
1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates.

:.

6 ounces (150 grams) cream cheese, at space temperature level.
1/4 cup (56 grams) saltless butter, at space temperature level.
1/4 cup (60 grams) unrefined coconut oil, at room temperature level.
1 1/2 cups (180 grams) powdered sugar.
Couple pinches kosher salt.
1/2 teaspoon vanilla extract.

.

For the : Pre-heat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper.

Integrate the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until completely combined, about 30 seconds. Include the dry components and mix till just integrated. Mix in the chocolate chips. Portion the dough into 16 balls that have to do with 3 heaping tablespoons each and area an inch apart on the sheet pans. Bake till the edges are golden but the centers are still soft and somewhat underset, start examining at 12 minutes. Permit to cool on the pans, about 15 minutes, then cool entirely on a rack.

For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment till smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip till light and fluffy, 2 to 3 minutes.

Place a loading tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Consume instantly or cool for 20 to thirty minutes for the filling to firm up. Keep in an airtight container in the refrigerator.

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Molly Yeh's Oatmeal Cream Pies|Lady Satisfies Farm|Food Network.

Molly Yeh's Oatmeal Cream Pies | | Food Network

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About the Author: Yvette Cook

24 Comments

    1. @Adam W I thought that was a weird comment coming from a guy. So it comes from your wife, that makes more sense because women are weird like that nowadays. It’s okay to call her a girl–she’s young enough. By the way, I think her show is called “Girl Meets Farm” so apparently she’s fine with being called a girl.

  1. This looks so fun and heavenly 😍 i love oatmeal cream pies so i am DEFINITELY going to give these a try!

  2. This is better than the sandwich cookies! I love about that girl on the cooking show! 🍪🍪🍪🍪

  3. I love these cookies and I can’t wait to make them. I have to get some cream cheese though.

  4. I don’t have television so I’ve never see her before but she is adorable and these cookies will be perfect for next weeks St. Patrick’s Day party for some children 11 and younger who are probably tired of cupcakes all the time.

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