Oatmeal Cream Pies

Sometimes you have one of those weeks when nothing seems to go right.

I had one of those this past week and I'm sure a good amount of you were right there with me after discovering the outcome of this year's election!

Whenever I have one of these weeks, all I want to do is feel comforted and safe, like I did during my childhood - a time when the stresses of adulthood didn't even cross my mind.

Since I can't fly my parents up from Florida every time I have a bad week, I make certain foods that remind me of my younger years at home; or I bake my favorite childhood treats!

I don't know about you, but when I was little, I LOVED those packaged oatmeal cream pies. The sweet, fluffy cream sandwiched between those two dense, chewy oatmeal cookies always satisfied my sweet tooth!

Instead of running out to the store and eating a whole box to forget the stresses of the week, I decided to bake my own oatmeal cream pies!

The final product was even better than I remember. And - added bonus - no preservatives! Also, when you make them yourself, you're not limited to the single-serve portion of one cookie per package. 

You're an adult now. You can have two and it won't ruin your dinner ;)

Oatmeal Cream Pies

1 cup unsalted butter, softened

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 teaspoon salt

3 cups quick or old fashioned oatmeal

For the Cream Filling:

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 1/2 cups confectioners' sugar

1 tsp pure vanilla extract

1 tbs milk or half & half

1.) Preheat the oven to 350°F. Line cookie sheets with parchment paper

2.) In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.

3.) In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.

4.) Use a medium scoop (about 1-1.5 tablespoons) to drop the dough onto prepared cookie sheets. Bake in preheated oven for 10-12 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely.Once cookies have cooled completely, prepare the cream filling.

Prepare the Cream Filling:

1.) In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream is extra fluffy.

2.) Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.

3.) Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire.

4.) To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.