Oatmeal Cream Pies

Serves	Total Time
16	1 hour

Ingredients

0.5 cup (113 g) unsalted butter
1 cup (213 g) light brown sugar
1 Tbsp molasses
1 egg
1 tsp vanilla
1.25 cup (150 g) all-purpose flour
0.5 cup (50 g) old fashioned oats
0.75 tsp baking soda
0.5 tsp salt

Ingredeitns - Vanilla Cream Filling

0.5 cup (113 g) unsalted butter
0.25 cup (46 g) vegetable shortening
4 cups (454 g) confectioners' sugar
3 Tbsp heavy cream
1 pinch salt
2 tsp vanilla

Cookware

1 cookie sheet
1 parchment paper
1 stand mixer
1 rubber spatula
1 bowl
1 wire rack
1 piping bag
1 round tip

Instructions

Step 1

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.

Step 2

In a stand mixer fit the paddle attachment, combine the butter, light brown sugar, and molasses. Beat until light and fluffy, about 3 minutes.

Step 3

Use a rubber spatula to scrape the sides of the bowl and add the egg and the vanilla extract. Mix well.

Step 4

In a separate bowl stir together the all-purpose flour, old fashioned oats, baking soda, and salt.

Step 5

Add the dry ingredients to the wet and mix until just combined.

Step 6

Use 1 Tablespoon measure of a .5 ounce cookie scoop to scoop the dough out onto your cookie sheet 2 inches apart.

Step 7

Bake 10 minutes or until the edges of the cookies are set and the centers have puffed up but are still underdone. Transfer the cookies to a wire rack. Allow the cookies to cool completely.

Step 8

While the cookies cool, make the creme filling. Combine 1/2 cup unsalted butter, room temperature, 1/4 cup vegetable shortening, 4 cups powdered sugar, 2 – 3 Tablespoons heavy cream, pinch of salt, and 2 teaspoons vanilla extract in a stand mixer fit with the whisk attachment and beat on slow, gradually increasing to high until light and fluffy. Transfer to a piping bag fit with a round tip.

Step 9

Pipe the creme filling onto the backside of one of the cookies and sandwich together with another cookie.