Friday, September 8, 2017

1123. Oat Pie

Chewy oat cookies are some of my favorites. I have a couple of reciepes here on MCW, and honestly cannot pinpoint my favorite. There is the one with raisins, another with M&M's... and now this giant oat cookie, served as a pie, swerved with a thick layer of butter frosting.
It turns out that the butter frosting, good as it may be, was a tad too much, so the recipe below has reduced the amount to a moderate quantity. Using rolled oats gave a wholesome texture to this dessert, and quite possibly may be the reason you can have it for breakfast too.


1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 1/4 cup flour
1 3/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt

For the frosting:
75g butter, softened
1 1/4 cup powdered sugar, sifted
1 tsp. vanilla extract
1-2 Tbsp milk


Preheat oven to 350F. Line an 8-inch pie pan with parchment paper.
In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.
Spread the dough into the prepared pan, pressing the dough into the bottom. Bake until golden brown, about 25-30 minutes. Cool completely in the pan. When cooled, use the parchment to lift the pie out.
Meanwhile, make frosting. Beat together softened butter, powdered sugar and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency.
Spread filling onto the pie to create an even layer.

صحة و عافية

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