Homemade Oatmeal Cream Pie Reindeer

These cream pie sandwiches are so cute and festive plus they taste amazing! These cozy brown sugar oatmeal cookies are soft and chewy  and the filling is creamy and sweet, tasting of vanilla, butter, and marshmallows. When you add both items together to make the sandwich – you’ve got an amazing flavorful dessert!
Bring these to your next winter party or gift them to a friend this holiday season – they are spectacular and thoughtful yummy treats that will have your friends and family wanting them every year!
  • Medium
  • 120 mins
  • 40 servings

Uses: Pure Vanilla Extract, Vanilla Paste

Occasions: Christmas

Directions

For The Cookies

  1. Preheat oven to 350F
  2. Line a baking sheet with parchment paper
  3. Cream butter and sugars together in an electric mixer fitted with the paddle attachment. Beat until fluffy and lightened in color (about 3 minutes)
  4. Add molasses, eggs and vanilla to the butter mixture and mix until combined.
  5. Sift flour, baking soda, salt, and cinnamon in a separate bowl
  6. Once butter mixture has combined, add the dry mix, and stir until just combined
  7. Add in oats and mix until incorporated
  8. Using a small cookie scoop (about 1 teaspoon), scoop the dough onto the prepared baking sheet, placing cookies about 2 inches apart
  9. Bake for 8-10 minutes, checking to see cookies are lightly browned on the sides but underdone in the center. If cookies are not ready, check after another 2 minutes. DO NOT OVER BAKE
  10. After cookies have finished baking, let cool on baking sheet for about 5 minutes before transferring to a cooling rack
  11. While cookies are cooling, prep filling and décor items by break pretzels in half, giving the "antler" shape, separating the red and brown m&M's from all other colors, and organize the candy eyes (see below for recipe)

 

For the Filling

  1. Add butter to a stand mixer fitted with the paddle attachment and beat on high for 3 minutes, this will help with the fluffy consistency of standard oatmeal cream pies
  2. Add in powdered sugar, vanilla paste, salt, and marshmallow fluff, and beat until combined.
  3. If filling is too thick, add in milk 1 teaspoon at a time until thin enough to pipe, but not so thin that it's runny

 

Making the Reindeer Cream Pies

  1. Once cookies have cooled, pipe filling onto one cookie, add two broken pretzels into the filling at one end of the cookie, to simulate the antlers, and then place the other cookie on top, squishing the cookie down to push the filling to the edges of each cookie. Repeat for remaining cookies
  2. Add eyes, and one M&M to simulate the nose by touching the backside of each to the filling, and pressing gently into the cookie. Let dry before serving ~30 minutes

 

For the Candy Eyes (Optional)

  1. Beat all ingredients together in a stand mixer fitted with the whisk attachment until icing forms peak ~8 minutes.
  2. Check icing to see if it's the correct consistency. Stiff consistency is desired to create 3-D eyes. If icing is too thin, add powdered sugar, if it's too thick, add more water 1 teaspoon at a time
  3. Once desired consistency is reached, set aside 1/4 of the icing aside and place the rest in a piping bag fitted with a large circular piping tip
  4. With the remaining icing, add black food gel to create the pupils of the eyes, once desired color is reached, place into a piping bag fitted with a very small circular piping tip
  5. Create eyes by placing a dot of white icing onto a baking sheet with wax paper, and tapping to flatten, two eyes can be created by overlaying two dots very close to each other.
  6. If the icing does not flatten, a offset spatula and some hot water can help smooth them out
  7. Once the white icing has set, add the black icing to simulate the pupils
  8. Let sit for 30 minutes to dry.

Recipe was prepared for Rodelle by Shelby Jenkins at @gooey.in.the.middle. Photos taken by Kathryn Herndon at @kniftykat

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