Little Debbie Oatmeal Cream Pies

Ingredients

Cookies

• 1 ¼ cups butter, softened
  
• 1 cup light brown sugar
  
• ½ cup granulated sugar
  
• 1 egg
  
• 2 teaspoons good vanilla extract
  
• 1 ½ cups all-purpose flour
  
• 2 teaspoons baking soda
  
• ½ teaspoon salt
  
• ½ teaspoon cinnamon
  
• 3 cups oats, not quick cooking
  

Cream Filling

• ½ cup butter, softened
  
• 2 cups powdered sugar
  
• 1 teaspoon good vanilla extract
  
• 2 tablespoons milk
  

Directions

1. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
   
2. Beat butter and sugars until light and fluffy. Add egg and vanilla and beat until just combined.
   
3. In a medium-sized bowl whisk together flour, soda, salt, and cinnamon. In another medium-sized bowl measure out the oats. With the mixer on low speed, add the flour and oats, alternating back and forth until all is combined.
   
4. Drop cookies on prepared cookie sheets using a mini-ice cream scoop or a tablespoon. The dough will yield 48 cookies. Bake in preheated oven for 11 to 12 minutes or until edges begin to brown. Allow to cookies to cool on sheets for 2 minutes before transferring to a wire rack to cool completely.
   
5. To prepare the cream filling, beat together the butter, powdered sugar, vanilla extract, and milk. To create a piping bag, spoon into and Ziploc bag and clip one corner of the bag with scissors. Pipe filling onto cooled cookies using about a tablespoon of filling per cookie and top with another cookie. Yields 24 oatmeal cream pies.
   

 

Recipe courtesy of The Sweet Touch