Oatmeal Cream Pies

Confession: In elementary school, I cringed when these pre-packaged little cookie sandwiches were served for class snacks. Oatmeal? Yuck! Why would anyone pick oatmeal cookies?

However, when I spotted this recipe in the Magnolia Table: Volume 2, I was immediately transported back to my 8-year-old self and had a strong desire to make them. Now I am hooked.

I found the original recipe intensely rich. In this version, I cut the sugar back and halved the cookie size. Each bite of these oatmeal cream pies will transport you back to a time when life was carefree and fun.

Oatmeal Cream Pies

INGREDIENTS

Cookies: 

10 tablespoons butter, at room temperature

1/2 cup packed brown sugar

1/4 cup sugar

1 small egg

1 teaspoon vanilla extract

1/2 teaspoon molassas 

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon 

1 1/2 cups quick-cooking oats 

Filling:

6 tablespoons stick unsalted butter 

1/2 teaspoon vanilla extract

1 cup powdered sugar

1/2 tablespoon milk

DIRECTIONS

Preheat the oven to 375°. Line a large baking sheet with parchment paper.

In a stand mixer, fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 2 minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed, slowly add the oat mixture to the creamed butter mixtures. Beat until combined.

Using a 1 tablespoon scoop, place the dough balls about 2 inches apart on the baking sheets. 

Bake the cookies until lightly golden, about 10 minutes. Let the cookies cool on the baking sheet or wire rack.

While the cookies are cooling, make the filling.

In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, about 3 minutes. Beat in the vanilla. 

On low speed, slowly beat in the powdered sugar, then beat in the milk. When the mixture in smooth, increase the speed to medium, mixing until throughly combined and fluffy, about 2 minutes.

Match the cookies up in pairs, with the bottom of them facing up. Using a small scoop, place a scoop of filling on the bottom of an upside down cookie. Place another cookie on top, right side up and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.