Oatmeal Chocolate Scotchie Cookie Pie Recipes

OATMEAL SCOTCHIES COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
• Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.

OATMEAL CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix flour, sugar, pecans and oatmeal. Set aside.
• In a separate bowl, mix eggs, melted butter and vanilla. Add to the dry mixture and mix well.
• Fold in chocolate chips. Spoon into a pre baked 10 inch pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. It will still appear quite moist, but it will set up after it is removed from the oven.

OATMEAL WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
• Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

OATMEAL SCOTCHIE COOKIE

Steps:

• Preheat oven to 350 degrees F. Lightly grease cake shaped pan.
• Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack.

OATMEAL CHOCOLATE SCOTCHIE COOKIE PIE

Steps:

• Crust Preheat oven to 350°. Beat together butter and sugars until fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour and salt. Stir into butter mixture. Stir in oats. Press 2/3 of batter into greased 10″ pie pan; layer about 1/4″ thick. Pierce crust with fork and chill for 30 min. Add baking soda and chips to remaining batter. Drop rounded tsps of batter (3/4″ diameter) onto cookie sheet. Make about 18 mini cookies to decorate. Bake for 8-9 min. Cookies should be pale when removed from oven. Place on rack to cool. Cover chilled crust with foil and pie weights; bake for 20 min. Remove foil and bake for an additional 13-15 min until edges of crust are light brown and center is pale. Cool completely. Ganache Filling Heat cream in saucepan over medium heat until steaming, not boiling. While cream heats, chop chocolate into small pieces and place in medium bowl. When cream is steaming, pour onto chocolate. Mix until combined and allow to cool for 2 hours at room temp or about 1 hour in refrigerator. Spoon cooled ganache into chilled crust and spread smooth. Chill completely. Butterscotch In saucepan over medium heat, combine sugar, flour, cornstarch, salt and milk. Whisk constantly until steaming. In separate bowl slowly pour 1/3 of hot milk into yolks, whisking constantly. Whisk egg mixture back into remaining milk mixture, stirring continuously. Add butter and vanilla and continue to cook until mixture thickens to pudding consistency. Remove from heat and chill for 30 min. Fill remainder of crust with butterscotch. Ganache Frosting Prepare in same manner as ganache filling. After chilled for approx 45 min, remove and whip with mixer on high for about 3 min until fluffy. Pipe a thick ring around outside of pie. Stick mini cookies on top of frosting around outside of pie to finish decorating. Chill completely (3-4 hours).