Last night, I decided to put out butter to soften in order to make homemade oatmeal cream pies this morning. Unfortunately, I must have already been half asleep when I put the butter out because I didn’t put out enough butter. I did some quick searching and found a similar recipe that called for a little less butter. So, I ended up combining two recipes to make these oatmeal cream pies. They turned out good and I’m looking forward to sharing them! One hint: don’t use a stone for baking the cookies. I did that with the last two I had and the cookies spread and filled up almost the entire little stone pan I had. Yikes!
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon cocoa powder
1 1/2 cups quick oats
Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together the butter and sugars. Add eggs one at a time, until well combined, then add vanilla.
Whisk together flour, salt, baking soda, cocoa powder, cinnamon and oats. Add to the creamed mixture. Refrigerate for about 15 minutes. Drop about a tbsp of dough on cookie sheet.
Bake at 350 degrees F for about 10-12 minutes, or until they are just starting to brown around the edges. They will look moist in the center, so don’t overcook. Cool on a wire rack.
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1-2 Tablespoons milk
Using mixer, cream butter and vanilla until combined. Add powdered sugar and beat until combined. Add in milk a little bit at a time until it reaches the consistency you’d like. (I used 1 1/2 TBS of milk.)
After cookies are cool, frost the bottom of one cookie and place another cookie on top. Allow cookies to “dry” for about an hour so the frosting can harden up.
Sharing this recipe at Lady Behind the Curtain’s Cast Party. 🙂