S P I CE D OAT MEAL C REAM PI ES
Ingredients Cookies:
Cream Filling:
1 cup (2 sticks) butter, softened
1 teaspoon baking soda
3/4 cup (1 ½ sticks) butter, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
2 ½ cups powdered sugar
1/2 cup granulated sugar
1/4 teaspoon allspice
1 teaspoon pure vanilla extract
2 large eggs
1/4 teaspoon ginger
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon whipping cream, or sour cream
1 ½ cups all-purpose flour
3 cups old-fashioned oats
Servings: 12 Prep Time: 30 minutes Bake Time: 15 minutes Total Time: 45 minutes
Instructions Cookies:
Cream Filling:
1. Preheat oven to 350.
10. In a stand mixer, using the paddle attachment, beat butter on
2. In a stand mixer, using the paddle attachment, cream together butter, brown sugar, and granulated sugar for 3 minutes on medium-high speed – until light and fluffy. 3. Add eggs and vanilla, and mix on low-medium speed until combined. 4. In a separate bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt. 5. Add the dry mixture to the wet mixture and mix on low until combined. 6. Add in oats and mix on low until combined. Do not overmix. 7. Using a cookie scoop, drop the dough onto cookie sheets prepared with parchment paper. Space 2-3 inches apart, as the dough will spread. 8. Bake 12-13 minutes, or until golden brown. 9. Cool completely, then prepare cream filling.
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Coye Kleve-Culver | Topeka, KS
medium-high speed for 5 minutes. The buttercream should be extra fluffy. 11. With the mixer on low speed, slowly add the powdered sugar, 1/2 cup at a time. Continue mixing until the powdered sugar is completely mixed in. 12. Add vanilla extract and whipping cream (or sour cream), and mix thoroughly. Scrape the sides of the bowl, if necessary. Mix for 3 minutes, until the desired consistency is reached. 13. Spread the cream on the bottom of one cookie and place another cookie on top, until all cookies have been sandwiched.
