"Writing is not necessarily something to be ashamed of. but do it in private
and wash your hands afterwards." --Robert Heinlein.

Thursday, September 06, 2007

Oatmeal Cream Pies

In my haste to quickly write up all of my favorite oatmeal cookie recipes the other day, I forgot this one. Which I've made twice in a week now. Yummmm!

Oatmeal Cream Pies from Cottage Living


1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling (see recipe below)


1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.


Makes 3 dozen oatmeal cookies or 18 cream pies

Cream Filling

Prep: 5 minutes.


1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract


1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.


Makes 1 1/2 cups

Jan Moon , Cottage Living, SEPTEMBER 2004


wendys said...

They sound wonderful. I love oatmeal cookies minus the raisins and you can never go wrong with cream filling...

Jamie said...

ooo, I bet these are a million times better than those little debbie oatmeal cream pies. I'm going to make them. Thanks!

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