You know you love them.  And perhaps you have a bit of guilt when you buy that box of Little You-know-who’s at the grocery store due to the ingredient list.  Well, no more, friends.  You can totally make these yourself and you, too, can have a dessert your family now calls their absolute favorite thing you’ve ever made.

Pillowy soft buttery frosting is sandwiched between two soft oatmeal cookies spiced to perfection.  You might think these are the real things — only SO much better. 🙂

All you need is a bunch of love, a ton of butter, a little time, and you have a showstopper.

Basically, you’re making cookies and frosting here.  So, start by making cookie batter.

Preheat your oven to 375 degrees.

Cream 1 1/4 c. room temperature butter

with 1 c. dark brown sugar

and 1/2 c. sugar for at least two minutes or until light and fluffy.

Add in 1 T. molasses,

1 egg,

and 2 tsp. vanilla, and beat until mixed well.

Combine the following dry ingredients in a separate bowl:

1 1/2 c. unbleached flour

1 tsp. baking soda,

1/2 tsp. salt,

1 heaping tsp. cinnamon,

and 1/4 tsp. ground cloves.

Add dry ingredients to the mixer and mix all until well combined.

Add in 3 cups of quick-cooking oats (not rolled or old-fashioned). Dough will be thick.

Line cookie sheets with parchment paper and use a scoop to drop about 3 T. of dough at least 2 inches apart onto the cookie sheet.  These babies spread out as the bake so leave room.  Bake for 10 minutes or until barely golden brown on the edges.  Let cool a few minutes before transferring to a wire rack to completely cool.

To make the cream filling, whip 3/4 c. softened butter for a minute or so or until fluffy.  Add in 3 c. powdered sugar a little at a time until incorporated.

Add 3 T. heavy cream,

a pinch of salt,

and 1 1/2 tsp. vanilla.

Beat for at least 3 minutes or until light and fluffy.

Spread the cream between two completely cooled cookies and you just made rich and buttery dessert heaven.  You’ll forget that store-bought is a thing, mark my words.

Oatmeal Cream Pies

 

Print

Prep time

40 mins

Cook time

10 mins

Total time

50 mins

 

Pillowy soft buttery frosting is sandwiched between two soft oatmeal cookies spiced to perfection.

Alison: That Which Nourishes

Recipe type: Dessert

Serves: 12 pies

Grocery List

• Cookies:
• 1¼ c. butter (2½ sticks)
• 1 c. dark brown sugar
• ½ c. sugar
• 1 T. molasses
• 1 egg
• 2 tsp. vanilla
• 1½ c. flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 heaping tsp. cinnamon
• ¼ tsp. ground cloves
• 3 c. quick oats (you can grind rolled oats in the food processor for a few pulses if needed)
• Cream:
• ¾ c. butter (1½ sticks)
• 3 c. powdered sugar
• 3 T. heavy cream
• 1 pinch salt
• 1½ tsp. vanilla

Here's how...

1. Preheat your oven to 375 degrees.
2. Cream room temperature butter with sugars for at least two minutes or until light and fluffy.
3. Add in molasses, egg, and vanilla and mix well.
4. In a separate bowl, mix the dry ingredients (flour, soda, salt, cinnamon, and cloves).
5. Add dry ingredients to wet ingredients and mix until well combined.
6. Mix quick oats into the dough -- dough will be thick.
7. Line cookie sheets with parchment paper and use a scoop to drop about 3 T. of dough at least 2 inches apart onto the cookie sheet. They spread so leave room!
8. Bake for 10 minutes or until barely golden brown on the edges. Let cool a few minutes before transferring to a wire rack to completely cool.
9. To make the cream filling, whip softened butter for a minute or so or until fluffy.
10. Add in powdered sugar a little at a time until incorporated.
11. Add heavy cream, a pinch of salt, and vanilla.
12. Beat for at least 3 minutes or until light and fluffy.
13. Spread the cream between two completely cooled cookies

3.5.3226

Many, many thanks to this site (Carlsbad Cravings) for her amazing recipe that made my household the happiest. 🙂