Oatmeal Maple Cream Pies

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 3/4 cups Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 2 1/2 tsp Maple extract
  • 1 3/4 cups Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cup Butter

• Other

  • 2 T. creamer

Found on cookiedoughandovenmitt.com

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 egg
• 1 + ½ tsp. maple extract
• 1 + ¾ cups old fashioned oats
• ½ tsp. baking powder
• ½ tsp. salt
• 2 cups all-purpose flour
• ½ cup butter, room temperature
• 1 tsp. maple extract
• 2 T. creamer
• 1 + ¾ cups powdered sugar

Directions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a mixing bowl, add in the butter, brown sugar and granulated sugar. Beat until light and fluffy (about 2 minutes). Scrape down the sides.
• Add in the egg and maple extract. Beat on medium until incorporated. Scrape down the sides of the bowl.
• Add in the old fashioned oats and beat until combined.
• Add in the flour, baking powder and salt. Mix until combined.
• Scoop out cookies using a cookie scoop and place on the prepared pan. Press down the cookies so theyre no longer domed.
• Place in the preheated oven and let them bake for 10 to 11 minutes until the edges are golden brown.
• Let the cookies cool for 10 minutes before moving them to the cooking rack.
• Once the cookies are completely cooled, add the frosting to a piping back and cut off a corner. Pipe a nice large mound and add the top cookie to the oatmeal maple cream pie.
• Add the butter, maple extract and creamer to a large mixing bowl. Mix with a hand mixer until incorporated.
• Add the powdered sugar and mix on low until almost completely incorporated. Turn the mixer on high and beat for another 2 - 3 minutes until the frosting becomes light in color and texture.