Oatmeal Cream Pies
Creamy butter filling sandwiched between two chewy cookies–these pies are easy to make and are an indulgent treat that everyone’s sure to love.
  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer (or hand mixer), cream the butter and sugars together for 2 minutes until light and creamy, scraping down bowl as needed. Beat in egg, vanilla, and molasses.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and oats.
  4. Slowly add dry ingredients to wet ingredients and mix until combined. Using a cookie scoop, scoop out dough onto cookie sheet, making sure there’s plenty of room in between (I put 8 cookies on 1 sheet).
  5. Bake for 10-12 minutes until edges are slightly browned. Cool on sheet for 5 minutes before transferring to wire rack to cool completely.
Cream filling
  1. Beat butter on high until creamy, about 2 minutes. On medium speed, add confectioners’ sugar and beat for 2 more minutes. Pour in heavy cream and vanilla extract and beat on high for 2-3 minutes until light and fluffy. Put filling in piping bag (or scoop out with spoon) onto the flat side of a cookie. Place another cookie on top, twisting slightly to adhere.
  2. Store in airtight container at room temperature for 2 days, then in the fridge after that.
Recipe Notes

Recipe adapted from sally’s baking addiction.