Side Pannel
Oatmeal Cream Pies
Oatmeal Cream Pies
- Recipe Submitted by Rosemary on 11/27/2014
Category: Holiday, Kids, Pies
Ingredients List
- Cookie Ingredients:
- 1 1/4 cups unsalted butter, softened to room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp dark molasses
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3 cups uncooked quick-cooking oats
- Filling Ingredients:
- 3/4 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 tbsp heavy cream
- 1 1/2 tsp vanilla extract
- pinch of salt, as needed
Directions
1. Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper. Set aside.
2. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add the egg, vanilla and molasses, scraping down the sides as needed. Set aside.
3. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon and cloves. Whisk it all around. Add the quick oats and combine.
4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Use a large cookie scoop to drop the dough onto the lined baking sheet 2 inches apart.
5. Bake for 10 minutes, until the cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring them to a wire rack to cool completely.
6. For the filling: With a stand or handheld mixer, beat the butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in the heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If the filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1 1/2 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
7. Cookies stay fresh and soft (with cream filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the cream center fresh. These are best eaten within 2 days.
2. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add the egg, vanilla and molasses, scraping down the sides as needed. Set aside.
3. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon and cloves. Whisk it all around. Add the quick oats and combine.
4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Use a large cookie scoop to drop the dough onto the lined baking sheet 2 inches apart.
5. Bake for 10 minutes, until the cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring them to a wire rack to cool completely.
6. For the filling: With a stand or handheld mixer, beat the butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in the heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If the filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1 1/2 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
7. Cookies stay fresh and soft (with cream filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the cream center fresh. These are best eaten within 2 days.
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