Fresh Milled Oatmeal Cream Pies

I don't think I'll ever forget the excitement I had as a kid when my mom brought home Little Debbie Oatmeal Cream Pies! Needless to say, my brothers and I LOVED these snacks and the box would be gone in no time, only to leave us wanting more!

If you ever had that same experience as a child (or an adult), I dare you to try these! My only warning is these are not the treat to be left alone at home with if they're meant to be shared with others!! There might not be any left to share by the time others get home! 

Yield: 16 sandwich cookies

Ingredients:

• 1/2 cup butter, room temperature
• 1 cup light brown sugar (I actually prefer sucanat)
• 1 Tbsp molasses (optional)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 2/3 cups soft white wheat flour (1 cup heaping wheat berries)
• 1/2 cup old fashioned oats
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon

Vanilla Cream Filling:

• 1 cup butter, softened
• 4.5 cups powdered sugar
• 1 Tbsp pure vanilla extract
• 4 Tbsp heavy cream or whole milk

1. Directions:

Instructions:

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper or use my favorite pans and you don't have to use parchment paper or spray your pans!
2. In a bowl or stamd mixer, combine the butter, brown sugar (sucanat), and optional molasses. Beat until light and fluffy, about 3 minutes.
3. Use a rubber spatula to scrape the sides of the bowl and add the egg and the vanilla extract. Mix well.
4. Add in the fresh milled flour, oats, baking soda, and salt and mix until just combined.
5. Use a small cookie scoop to scoop the dough out onto your cookie sheet 2 inches apart.
6. Bake 10 minutes or until the edges of the cookies are set and the centers have puffed up but are still underdone. This part is key for a nice and soft cookie! Allow the cookies to stir on the pan about 5 minutes before transferring them to a wire rack to cool completely.
7. While the cookies cool, make the creme filling. Combine all of the ingredients in a bowl or stand mixer and beat on slow, gradually increasing to high until light and fluffy. Next you can use a piping bag or a butter knife (I opt for the butter knife every time because I do not like washing piping bags! Ha!). If using a piping bag, transfer to the bag fit with a round tip.
8. Pipe or spread the creme filling onto the backside of one of the cookies and sandwich together with another cookie.
9. Store in an airtight container or ziploc bag for up to 7 days! Enjoy!

Tip: If you don't think you will eat all the sandwiches it yields or want to save some for another time, freeze the cookies in an airtight container or bag and store the icing in the refrigerator. When you want more oatmeal cream pies, allow the cookies to thaw and the cream filling to get to room temperature before putting the pies together. The cream filling doesn't freeze well, so I don't recommend putting the filling in the cookies prior to freezing.