Oatmeal Cream Pies

Cookies

Formula

Batch size	Yield
0.5×	8 pies
1×	16 pies
2×	32 pies

	Ingredient	B%	0.5×		1×		×
fat/sugar	butter, melted	90	113 g		225 g		450 g
	brown sugar	80	100 g		200 g		400 g
	sugar	40	50 g		100 g		200 g
	molasses	34	43 g		85 g		170 g
egg	egg	45.6	57 g	(1)	114 g	(2)	228 g	(4)
flavoring	vanilla flavoring	2	3 g	(½ t)	5 g		10 g
dry	flour	100	125 g		250 g		500 g
	cornstarch	2.4	3 g	(¾ t)	6 g		12 g
	baking powder	3	4 g	(¾ t)	8 g		15 g
	baking soda	1.5	2 g	(½ t)	4 g	(¾ t)	8 g
	salt	1.6	2 g	(¾ t)	4 g	(1½ t)	8 g
	cocoa	4	5 g		10 g		20 g
	cinnamon	2.5	3 g	(¾ t)	6 g		13 g
	ginger	0.2	<1 g	(⅛ t)	<1 g	(¼ t)	1 g	(½ t)
	nutmeg	0.2	<1 g	(⅛ t)	<1 g	(¼ t)	1 g	(½ t)
oats	oats¹	72	90 g		180 g		360 g
		479	599 g		1 198 g		2 395 g

¹ pulsed slightly in food processor (or substitute instant oats)

Method

Preheat oven to 180ºC (350ºF).
Combine fat/sugar.
Add egg, flavoring; combine.
Add dry; combine.
Add oats; combine.
Scoop with No. 40 (orchid, 1 1/2 T) disher.
Bake 10 minutes until edges begin to brown.
Cool completely on sheet pan.
Sandwich cookies with Marshmallow Cream Filling (see below) in between.

Marshmallow Cream Filling

Formula

Batch size	Yield
0.5×	8 pies
1×	16 pies
2×	32 pies

	Ingredient	B%	0.5×		1×		×
	egg white	80	120 g	(3)	240 g	(6)	480 g	(12)
	sugar	100	150 g		300 g		600 g
	cream of tartar	0.7	1 g	(¼ t)	2 g	(¾ t)	4 g	(1½ t)
	salt	0.4	<1 g	(¼ t)	1 g	(½ t)	2 g	(¾ t)
flavoring	vanilla flavoring	1	2 g	(¼ t)	3 g	(¾ t)	6 g
		182.1	273 g		546 g		1 093 g

Method

Combine all ingredients except flavoring.
Heat on double boiler, whisking constantly, until 71ºC (160ºF).
Remove from heat and whisk to stiff peaks.
Add flavoring; combine.

Allergens

Cookies

Contains milk, eggs, wheat

milk

eggs

peanut

tree nut

fish

shellfish

wheat

soy

sesame

Marshmallow Cream Filling

Contains eggs

milk

eggs

peanut

tree nut

fish

shellfish

wheat

soy

sesame

Overall

Contains milk, eggs, wheat

milk

eggs

peanut

tree nut

fish

shellfish

wheat

soy

sesame