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Crispy No-Mixer Oatmeal Cream Pies Recipe Easy Homemade Dessert

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A quick and easy no-mixer oatmeal cream pie recipe featuring crispy edges, a chewy center, and a unique caramelized shallot cream filling that offers a sweet-savory twist.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats (135g)
  • 1 cup all-purpose flour (125g)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • ¾ cup packed brown sugar (150g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium shallots, finely minced
  • 1 ½ cups powdered sugar (180g)
  • ½ cup unsalted butter (113g), softened (for filling)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Caramelize the shallots: In a skillet over medium-low heat, add a teaspoon of butter or oil and the minced shallots. Cook slowly for about 15 minutes, stirring occasionally, until golden, soft, and fragrant. Remove from heat and let cool completely.
  3. Mix dry ingredients for cookies: In a medium bowl, combine rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Stir until evenly mixed.
  4. Make the cookie dough: In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar using a wooden spoon until smooth and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until fully combined.
  5. Gradually add the dry oat mixture to the wet ingredients, stirring until just combined. The dough will be thick and slightly sticky.
  6. Form cookies: Use a tablespoon or cookie scoop to drop rounded spoonfuls onto prepared baking sheets, spacing about 2 inches apart. Flatten each slightly with the back of the spoon to form roughly 2-inch discs.
  7. Bake for 12-15 minutes, or until edges are golden brown and centers are just set. Avoid overbaking to keep crispy edges and soft centers.
  8. Cool cookies on the pans for 5 minutes, then transfer to wire racks to cool completely before assembling.
  9. Prepare the cream filling: Beat softened butter until fluffy. Gradually add powdered sugar, mixing well. Stir in cooled caramelized shallots, heavy cream, vanilla extract, and a pinch of salt. Beat until smooth and spreadable.
  10. Assemble the pies: Pair cookies by size. Spread about 2 tablespoons of shallot cream filling on the flat side of one cookie and sandwich with its partner. Press gently to spread filling evenly to edges.
  11. Chill assembled oatmeal cream pies in the refrigerator for at least 30 minutes before serving to set the filling and meld flavors.

Notes

If dough is too sticky, refrigerate for 15 minutes to firm up. Caramelize shallots slowly over low heat to avoid burning. Chill assembled pies for best texture. Overbaking makes cookies hard; aim for crispy edges and soft centers. Can substitute gluten-free flour and coconut cream for dietary adaptations.

Nutrition

Keywords: oatmeal cream pies, no-mixer dessert, caramelized shallots, crispy oatmeal cookies, homemade dessert, easy oatmeal pies, sweet and savory dessert

Find it online: https://avabake.com/crispy-no-mixer-oatmeal-cream-pies-recipe-easy-homemade-dessert/