Oatmeal Cream Pies

• Serves: 24

• Contributor: Katelin

Ingredients

Cookies

• 1c salted butter, softened
• 3/4c sugar
• 3/4c light brown sugar, firmly packed
• 2 eggs
• 1.5c all-purpose flour
• 1t baking soda
• 1/2t salt
• 1/2t cinnamon
• 3c rolled oats

Frosting

• 3c confectioner's sugar
• 1c butter
• 1t vanilla
• 1-2T heavy cream

Instructions

1. Preheat oven to 350°F.
2. Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; add eggs and vanilla, and beat until just combined.
3. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds.
4. Stir in oats.
5. Drop 2-inch round spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets.
6. Bake in preheated oven until golden but still soft in center, 9 to 10 minutes.
7. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.
8. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
9. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
10. Pipe about 1 1⁄2 tablespoons buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

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