Oatmeal Creme Pies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1 1/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cups Flour
  • 1/4 tsp Nutmeg
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cups Butter
  • 2 tbsp Heavy cream

Found on sixsistersstuff.com

Description

Ingredients

• Cookie dough:
• 3/4 cups butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 tablespoon molasses
• 2 cups flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 2 cups rolled oats
• Frosting:
• 1/2 cup butter, softened
• 2 1/2 - 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• pinch of salt

Directions

• Heat oven to 375 degrees.
• Cream butter, brown sugar and sugar on medium speed until light and creamy (about 2 minutes).
• Add eggs, vanilla, and molasses until well combined.
• In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg and oatmeal. Whisk these ingredients together well.
• Slowly add the dry ingredients to the wet ingredients. The dough will be thick. I had to mix it by hand at the end.
• Roll dough into 1 inch balls. Place on a baking sheet that has been lined with a baking mat or parchment paper. Cook for about 10 minutes until cookies are golden around the edge.
• Cool on cookie sheet for about 2 minutes then transfer to a wire cooling rack.
• While the cookies are cooling make the frosting. In a medium bowl beat butter for about 1 minute until creamy. Add powdered sugar, heavy cream, vanilla and salt. Beat on high until smooth and creamy.
• Spread 1-2 tablespoons of frosting on the flat side of the cookie, and then top with another cookie to make your oatmeal creme pie sandwich.