Kardea Brown's Brown Sugar Oatmeal Cream Pies ​| Delicious Miss Brown

Kardea's Brown Sugar Oatmeal Cream Pies are an updated twist on the classic childhood treat! Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3QQF4ca Subscribe to Food Network ▶ http://foodtv.com/YouTube Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Brown Sugar Oatmeal Cream Pies RECIPE COURTESY OF KARDEA BROWN Level: Intermediate Total: 1 hr 5 min (includes cooling time) Active: 45 min Yield: 12 cookies (1 1/2 cups filling) Ingredients Brown Sugar Oatmeal Cookies: 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 tablespoon vanilla extract 2 cups quick-cooking oats 1/2 cup toasted sweetened coconut flakes 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt (see Cook's Note) Marshmallow Filling: Two 7-ounce jars marshmallow creme 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups confectioners' sugar 2 teaspoons butter extract 2 teaspoons vanilla extract 1/2 teaspoon kosher salt (see Cook's Note) Directions Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla. Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined. Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the confectioners' sugar, butter extract, vanilla extract and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner. To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down. Cook’s Note We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown #DeliciousMissBrown #FoodNetwork #BrownSugarOatmealCreamPies Kardea Brown's Brown Sugar Oatmeal Cream Pies ​| Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=Srtq3XduxAc