Saturday, February 22, 2014

Homemade Oatmeal Cream Pies

As a woman and wife that bakes a lot, you tend to get a reputation for certain things.  One thing that I have learned through the years about crew chiefs is that they will eat anything, good or bad and it never lasts long!  Especially if it is homemade.  So, whenever I'm trying a new recipe, have been in major bake mode and have too much around or have left overs from a party or from company over, I send it in with the hubby to work.  I'm sure to get an empty container back by the end of the day. 

The birthday tower of desserts.

For my husband's 30th birthday I wanted to do something different and we hadn't been in Vegas long and were just beginning to make good friends.  I decided to make all his favorite boxed snack sweets, but homemade.  I made Oreos, Zebra Cakes, Moon Pies and Oatmeal Cream Pies.  They were all good but the Oatmeal Cream Pies were to die for!  They soon became the most requested and sought after thing I've made.  Well, those, and jalapeño poppers.  :)  When we got our orders to move, I knew that before we left I had to make sure to make them one last time.  So I made a double batch for the guys and they were gone in minutes. 
They are fairly simple to make and turn out great every time.  Without further ado, here's the great recipe!

1 1/4 cup butter, softened
1 cup brown sugar
1 1/2 cups flour
3 cups oatmeal
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Cream together butter and sugar.  Add in egg, vanilla, baking soda, salt and cinnamon until creamy.  Mix in flour and then oatmeal until well combined.

Use a small cookie scoop or drop by tablespoonfulls onto parchment paper lined cookie sheets.  Bake at 375 for about 10 minutes.  Let cool 2 minutes and transfer to cooling rack to cool completely.

Cream Filling:
1/2 cup butter, softened
2 cups powdered sugar
1-2 T whipping cream
1 tsp vanilla

Beat butter and gradually add powered sugar until it begins to combine.  Add vanilla and then whipping cream a little at a time.  Beat on high speed until it begins to get fluffy.

Once cookies are cooled completely, line them up to make matches that are about the same size. 
Put filling into a freezer zip-lock bag and snip a corner off to use as a pastry bag.  Add about 1 T of filling onto 1 of the cookies and top with another cookie.  Press gently together to spread the filling.  Repeat with the remaining cookies.

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