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QUAKER OATMEAL CREAM PIE
Between the corona-virus pandemic and quarantine restrictions, you may find yourself becoming increasingly health-conscious and creative in the kitchen…
Did you know that oats are a super grain?
Oats are a natural source of iron, an essential mineral for protecting against diseases and boosting immunity.
Quaker Oats, the world’s leading oatmeal brand, contain all three parts of the grain kernel, making them 100% whole grain and a powerhouse of nutrition. Aside from being a breakfast staple, Quaker Oats are easy and delicious to integrate into any meal – both savory and sweet.
So, bring out your inner chef! Quaker Oats has partnered with Chefs Miko Aspiras, Nicco Santos, and Allen Buhay to create #Quakerstrong, Quaker Oats recipes – a variety of sweet and savory dishes to bring a healthy twist to your table.
Enjoy this recipe for Chef Miko's Quaker Oats Cream Pie, serving 14-15 cookie sandwiches:
INGREDIENTS
- 3 cups Quaker Rolled Oats or Quaker Instant Oats
- 1 and 1/4 cups unsalted butter, softened to room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark molasses or honey
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or nutmeg
Cream filling
- 3/4 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream
METHOD
1. Preheat the oven to 190°C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium-high speed until light and creamy, about 1 minute. Beat in the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and Quaker Oats.
4. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick, and you may have to mix it all by hand after a few seconds in the mixer. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons. Cookies will spread in the oven, so drop each ball of dough 3 inches apart.
5. Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
CREAM FILLING
Cream Filling
1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Beat on high for 2-3 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If the filling is way too thick, add a couple more teaspoons of heavy cream.
2. Spread 1.5 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.