Oatmeal Cream Pies
I was never a big fan of store bought oatmeal cream pies and decided to make my own to see if it changed my mind about them. I always thought they were too sweet and just not that exciting, I mean oatmeal isn't the most interesting of ingredients. This oatmeal cream pie recipe is EPIC (not a word I normally use either, but these are deserving of it), crispy on the edges, chewy in the center, with a creamy vanilla frosting in the middle, resulting in the most perfect match made in heaven.
Oatmeal Cream Pies
170 grams unsalted butter room temperature
100 grams brown sugar
100 grams granulated white sugar
1 medium egg
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
130 grams all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
180 grams rolled oats
Vanilla Frosting
113 grams unsalted butter at room temperature
240 grams powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons of milk
Preheat your oven to 350 degrees F and sheet pan with parchment paper.
In the bowl of your mixer, fitted with the paddle attachment , beat the butter and sugar until light and fluffy.
Add the egg, honey, and vanilla extract and beat until combined. In a separate bowl, sift together the flour, baking soda, baking powder, salt, ground cinnamon, and ground ginger. Add the flour mixture and rolled oats to the creamed mixture and mix until incorporated.
Shape dough into 1 inch rounds and place onto the prepared baking sheet, spacing about 2 inches apart. The cookies will spread. Press the cookies down slightly before baking
Bake the cookies for about 11 - 12 minutes or until golden around the edges but still soft in the centers. Cool completely before filling.
For the frosting, beat butter and powdered sugar in your mixer bowl fitted with a paddle attachment. Mix in vanilla extract, and add enough milk. to get frosting to a spreadable consistency.
Spread about 1 tablespoon of frosting on half of the cookies, and sandwich with the other half.