Chocolate Cream Oatmeal pie

Name: Chocolate Cream Oatmeal pie
Total time: 2700 s
Yield: 6-8serve
Cuisine: Indian
Ingredients: 3 cups butter softened; 3 cups light brown sugar; 1 cup white sugar; 1 egg; 1 tbsp whole milk; 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1 1/2 cups quick-cooking oats; 2 tablespoons cocoa powder, sifted; 1 teaspoon ground cinnamon; 1/2 tsp baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup mini chocolate chips; For filling; 1 (4 ounce) package cream cheese, softened; 1 cup marshmallow cream (such as Marshmallow Fluff®); 1/2 cup vegetable shortening; 2 tsp whole milk; 1/2 teaspoon vanilla extract; 2 cups confectioners' sugar, or more as needed

Sarita Srivastava @cook_26934677

Ranchi

#thechefstory
#ATW1
#Cookpad #cookpadindia

Sarita Srivastava @cook_26934677

Ranchi

#thechefstory
#ATW1
#Cookpad #cookpadindia

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Ingredients

45 minutes

6-8serve

3 cupsbutter softened
3 cupslight brown sugar
1 cupwhite sugar
1egg
1 tbspwhole milk
1 tspvanilla extract
3/4 cupall-purpose flour
1 1/2 cupsquick-cooking oats
2 tablespoonscocoa powder, sifted
1 teaspoonground cinnamon
1/2 tspbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonkosher salt
1/2 cupmini chocolate chips
For filling
1 (4 ounce)package cream cheese, softened
1 cupmarshmallow cream (such as Marshmallow Fluff®)
1/2 cupvegetable shortening
2 tspwhole milk
1/2 teaspoonvanilla extract
2 cupsconfectioners' sugar, or more as needed

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Steps

45 minutes

1

Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
2

Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough until firm enough to scoop for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3

Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
4

Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until the filling reaches a thick consistency. Scoop some of the fillings onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.