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Salted Caramel Oatmeal Cream Pies

Salted Caramel Oatmeal Cream Pies


Ingredients


Oatmeal Cookies:

  • 195 g all-purpose flour
  • 140 g old-fashioned rolled oats
  • 20 g non-diastatic malt powder
  • 5 g cornstarch
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ⅛ tsp ground nutmeg, optional
  • 115 g butter, room temperature
  • 125 g light brown sugar, packed
  • 75 g granulated sugar
  • 1 flax egg (1 tbsp ground flaxseed + 2½ tbsp water) or 1 large egg
  • 45 g plain unsweetened yogurt
  • 2 tsp Rising Star Vanilla Bean Paste

Salted Caramel Cream Filling:

  • 1 stick (113 g) butter, room temperature
  • 250 g powdered sugar, sifted
  • 30 g Rising Star Baking Supply Salted Caramel Baker's Syrup
  • ¼ tsp fine sea salt
  • 30g heavy cream, room temperature or just slightly warmer. Add more for
  • desired consistency.
  • Additional Rising Star Salted Caramel Baker's Syrup, for drizzling


Instructions

Oatmeal Cookies:

  1. Make the flax egg. Stir together 1 tablespoon ground flaxseed and 2½ tablespoons water. Set aside for 5-10 minutes, until thickened.

  2. In a medium bowl, whisk together the flour, non-diastatic malt powder, cornstarch, baking soda, salt, and nutmeg, if using.

  3. Stir in the whole rolled oats. Pulse the oats first if you want a smoother texture.

  4. In a large bowl, beat the butter, light brown sugar, and granulated sugar for 2-3 minutes, until creamy and well combined.

  5. Add the flax egg, yogurt, and vanilla bean paste. Mix until fully incorporated.

  6. Add the dry ingredients and mix on low just until a cohesive dough forms. Do not over mix.

  7. Cover and refrigerate the dough for at least 45 minutes.

  8. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  9. Portion the dough into 45g each and place several inches apart on the prepared baking sheets. Lightly flatten and shape into a circle. 
  10. Bake for 10-12 minutes, until the edges are just set with the slightest crispness and the centers remain soft and chewy.
  11. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack. Cool completely before filling.

Notes:

  • For a classic oatmeal cream pie texture, pull the cookies while the centers are still very soft and the edges are only lightly set. The finished cookies should be soft and chewy.
  • If you prefer a crispier oatmeal cookie, leave them in the oven for a few additional minutes. They'll still taste fantastic, but the texture will move away from the classic soft cream pie texture.

 

Salted Caramel Cream Filling:

  1. Beat the butter until completely smooth.

  2. Add the powdered sugar, Rising Star’s Salted Caramel Baker's Syrup, and salt. Mix on low until fully incorporated.

  3. Slowly stream in the heavy cream as needed. The cream must be room temperature or just slightly warmer to keep the filling smooth and emulsified.

  4. Once fully incorporated, increase the mixer to high and beat for just a few seconds, until light and fluffy. 

Assembly:

  1. Pair the completely cooled oatmeal cookies by size.

  2. Pipe or spread the salted caramel cream filling onto the flat side of one cookie.

  3. Drizzle a small amount of Rising Star Salted Caramel Baker's Syrup directly over the filling.

  4. Top with the second oatmeal cookie and gently press to form the cream pie.
  5. Refrigerate for 10 minutes to allow the cream to set.


Recipe: @obsessedwithcashews

Photography: @obsessedwithcashews

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