Caramel Oatmeal Cream Pies

We made Little Debbie proud: Caramel Oatmeal Cream Pies.

Caramel Oatmeal Cream Pies
Yield: approximately 14 servings
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Cookies
  1. 3⁄4 cup unsalted butter, softened
  2. 1 1⁄2 cups firmly packed dark brown sugar
  3. 1 large egg
  4. 2 tablespoons light corn syrup
  5. 3 cups quick-cooking oats (not instant)
  6. 1 cup all-purpose flour
  7. 1⁄2 teaspoon salt
  8. 1⁄2 teaspoon baking soda
Cream Filling
  1. 1⁄4 cup unsalted butter
  2. 2 tablespoons cream cheese, softened
  3. 1 cup confectioners’ sugar
  4. 1 cup marshmallow crème, such as Kraft
Caramel Filling
  1. 3⁄4 cup sugar
  2. 2 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 3 tablespoons cold unsalted butter
  5. 1⁄4 teaspoon salt
  6. 1⁄2 cup heavy whipping cream
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside.
  2. For cookies: In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add egg, beating until combined. Add corn syrup, oats, flour, salt, and baking soda, beating until combined. Using a 1-inch spring-loaded scoop or tablespoon, drop dough 1 inch apart on prepared pan.
  3. Bake until just set, approximately 10 minutes. Remove from oven. Let cool on pan 2 minutes. Remove from pan, and let cool completely on a wire rack.
  4. For cream filling: In a small bowl, beat butter and cream cheese at medium speed with an electric mixer until combined. Add confectioners’ sugar and marshmallow crème, beating until smooth. Cover, and refrigerate until chilled, approximately 1 hour.
  5. For caramel filling: In a medium heavy saucepan, sprinkle sugar in an even layer. In a small bowl, stir together 2 tablespoons water and corn syrup. Pour over sugar, stirring just until moistened. Cook, without stirring, over medium-high heat until golden brown. Remove from heat. Add butter and salt, whisking until butter melts.
  6. In a microwave-safe bowl, place cream. Microwave until hot but not boiling, approximately 30 seconds. Whisk into caramel. (Mixture will foam.) Cook over low heat 4 minutes, stirring frequently. Remove from heat; pour into a bowl. Place bowl in a larger bowl of ice. Let stand until completely cooled, approximately 20 minutes, stirring occasionally.
  7. Spread cream filling onto flat sides of half of cookies. Spread approximately 2 teaspoons caramel filling onto the flat sides of remaining cookies. Top cream-coated cookies with caramel-coated cookies. Serve immediately, or refrigerate until ready to serve, up to 2 days.
Taste of the South https://www.tasteofthesouthmagazine.com/

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