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...
Preheat your oven to 375 degrees.
Cream room temperature butter with sugars for at least two minutes or until light and fluffy.
Add in molasses, egg, and vanilla and mix well.
In a separate bowl, mix the dry ingredients (flour, soda, salt, cinnamon, and cloves).
Add dry ingredients to wet ingredients and mix until well combined.
Mix quick oats into the dough -- 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. They spread 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 softened butter for a minute or so or until fluffy.
Add in powdered sugar a little at a time until incorporated.
Add heavy cream, a pinch of salt, and vanilla.
Beat for at least 3 minutes or until light and fluffy.
Spread the cream between two completely cooled cookies
Recipe by That Which Nourishes at https://thatwhichnourishes.com/oatmeal-cream-pies/