Homemade Oatmeal Cream Pies

I had to save the best for last this week. Oatmeal Cream Pies were my all time favorite. There’s just something about that soft chewy oatmeal cookies with the cream filling smooshed between.

I have a confession to make about the store bought version of this cookie. When I was in High School, I was the yearbook editor senior year with a good friend of mine K. He and I had a class period each day to do yearbook work as an independent study class. We had the yearbook room to ourselves for one hour a day. It was a lot of fun. We kept Oatmeal Cream Pies in the yearbook drawer and would house these things on a regular basis. We’d go through a disgusting amount of these cookies in one hour. Thank goodness for my high-school metabolism (which has since vanished), as well as my stomach of steel. Oh man, parts of high school were a good time.

Back to reality. In the past 10+ years since then, my stomach has become more sensative to dairy and other foods, and I have to work to not gain weight. I’ve learned a lot about how to eat healthy and gained quite the love of cooking and baking. I’ve also learned that most store bought foods can be made a hundred times better at home.

These cookies are no exception. The brown sugar in the cookies keeps them perfectly soft and the filling is so much better than what’s in the store bought version. It’s like a homemade marshmallow fluff, and it’s amazing. I packaged them in celophane bags so they were easy to throw into lunches for me and Hubby this week.

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Homemade Oatmeal Cream Pies

Yield: 24

Ingredients:

For the Cookies
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 eggs
1/2 tsp salt
2 cups flour
1 tsp baking powder
1 tsp ground cinnamon
2 cups quick-cooking rolled oats
2 tsp baking soda
3 Tbsp boiling water

For the Filling
1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
1/3 cup plus 1/4 cup water (divided)
3/4 cup sugar
1/2 cup light corn syrup
2 tsp vanilla
1 cup powdered sugar
8 ounces vegetable shortening

Directions:

Make the cookies
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside (or use parchment).

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 10 to 15 minutes. Cool the cookies on a wire rack or a plate.

Make the filling
In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2-quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

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27 Responses to “Chocolate Goat Cheese Mousse Tart”

  1. #
    1
    Eva @ Eva Bakes — June 7, 2013 at 8:27 am

    What an awesome way to feature goat cheese in a dessert! I never thought of turning it into a chocolate mousse – sounds like I need to try this soon. 🙂

    • beantownbaker — June 7th, 2013 @ 8:51 am

      You definitely should. I know goat cheese isn’t for everyone, but we really enjoyed the subtle flavor in the mousse.

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    Bianca @ Confessions of a Chocoholic — June 7, 2013 at 8:42 am

    Jen, I love everything about this tart – from the chocolate crust to the mousse and the pretty strawberries on top. Yum! Enjoy your birthday month 🙂

    • beantownbaker — June 7th, 2013 @ 8:52 am

      Thanks for humoring me on the whole birthday month thing 🙂

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    Krystal R. — June 7, 2013 at 1:24 pm

    Ohhh lalalalala, I totally dig this dessert even more because it has goat cheese and strawberries…some of my fave foods!! Happy Birthday month…you better party and eat like it’s your birthday!!

    • beantownbaker — June 7th, 2013 @ 1:52 pm

      Oh I’m definitely going to party like it’s my birthday! All month long 🙂

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    Shannon — June 10, 2013 at 10:24 am

    oh yes to the goat cheese in this tart! fabulous. happy birthday month 🙂 you might need to make this a few more times to celebrate?!

    • beantownbaker — June 10th, 2013 @ 12:09 pm

      Oh I have been baking plenty of deliciousness this month to celebrate 🙂 You know how hard it is to repeat recipes…

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    Karen — June 10, 2013 at 11:50 pm

    Love the idea of incorporating goat cheese in a dessert- I have never seen it down with chocolate before. I will definitely be trying this soon as I have some goat cheese in my fridge waiting to be used 🙂

    • beantownbaker — June 11th, 2013 @ 7:20 am

      Oh yea, goat cheese and chocolate go really well together.

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    Carolyn — June 11, 2013 at 8:26 am

    Oh my, the use of goat cheese in this is phenomenal! I would love to try it!

    • beantownbaker — June 11th, 2013 @ 8:46 am

      Definitely do! And you could top it with any fruit you like. I think raspberries would be good too.

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    Consuelo @ Honey & Figs — June 11, 2013 at 9:39 am

    Chocolate must work great with goat cheese since they’re both utterly delicious!! This recipe looks magnificent omg I think I would be able to eat the whole tart by myself *-*

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    Justine @ Cooking and Beer — June 11, 2013 at 1:17 pm

    Goat cheese is one of my favorite ingredients to use in desserts, and your tart looks soooo delicious! Thanks for sharing =) Definitely a must try this summer.

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    Nutmeg Nanny — June 12, 2013 at 10:33 am

    Oh wow this is gorgeous! I love this recipe, I bet it tastes heavenly!

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    Beth — June 25, 2013 at 5:13 pm

    I just finished making my second one for this week…we love it…it is so smooth and rich and well D E L I C I O U S!!!…my grandson requested the second one but truth be told I was gonna make it anyway…the bittersweet chocolate and the cocoa in the crust are what make it….if anyone out there hasn’t tried it do so you will be in love….

    • beantownbaker — June 25th, 2013 @ 5:38 pm

      So glad you’ve enjoyed it! I definitely need to make this again. I have already made it with raspberries but want to try blackberries next.

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    Beth — July 1, 2013 at 6:10 am

    you wont believe it but I made this AGAIN yesterday…I did a play on bananas foster on the top…it was a hit with my company…and good recipes for sweets for the 4th?..lol….

    • beantownbaker — July 3rd, 2013 @ 5:02 pm

      Wow – bananas foster on top. I would never have thought of that! I am making this tart and this strawberry shortcake for the 4th.

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    Shashi @ http://runninsrilankan.com — July 15, 2013 at 11:48 am

    So sinful and delicious looking 🙂

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    NaturesComplete — July 17, 2013 at 1:27 pm

    Holy yumminess. I never thought of putting goat cheese in. My mouth is watering at the thought. Strawberries are my absolute favorite berry of all time. I will have to for sure try this recipe, Got it saved to my personal file. thank you.

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    Laura — August 3, 2013 at 12:07 am

    I love chocolate mousse and I love goat cheese, so clearly I need to make this!

    Also, there is strawberry picking (not sure it is organic though if that matters) up here near Oxford. I can get you the info for next year if driving up here is not a problem (I imagine it depends on what side of Cinci you live 🙂 ).

    • beantownbaker — August 4th, 2013 @ 6:44 pm

      I definitely don’t mind driving for freshly picked strawberries!!

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    Kelly Senyei | Just a Taste — September 20, 2013 at 6:17 am

    I love absolutely EVERYTHING about this recipe! It’s hard to beat mixing tangy goat cheese with chocolate and berries. What a unique recipe!

    • beantownbaker — September 25th, 2013 @ 4:11 pm

      It tastes as good as it sounds! I hope you try it.

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    Lauren — June 1, 2015 at 5:49 pm

    WOW! What a wonderful recipe! Definitely one of my new favorites! Happy birthday month!

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    April — March 1, 2016 at 5:29 pm

    Does this go in the fridge covered or uncovered and how long does it last? Thanks!

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