Giant Oatmeal Cream Pie

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1 3/4 cup Rolled oats

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 2 1/2 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 Sticks Butter, unsalted
  • 3/4 cup Butter, unsalted
  • 1 tbsp Milk

Found on delish.com

Description

Ingredients

• 2 Sticks unsalted butter, softened
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/4 c. all-purpose flour
• 1 3/4 c. rolled oats
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 3/4 c. unsalted butter, softened
• 2 1/2 c. confectioners sugar, sifted
• 1 tsp. pure vanilla extract
• 1-2 tbsp. milk

Directions

• Preheat oven to 350 degrees F. Spray two 8-inch cake pans with nonstick cooking spray. Line the bottom of the pans with parchment paper rounds and spray non stick cooking spray over the parchment paper.In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.Divide dough between the two pans, pressing the dough into the bottom of each pan. Bake until golden brown, about 20 minutes. Cool for 10 minutes in the pans, then invert cookies onto cooling racks to cool completely. If the cookies feel very soft, freeze for 30 minutes.Meanwhile, make filling. Beat together softened butter, confectioners sugar and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency.Spread filling onto one cookie to create an even layer. Then place the second cookie on top.