When we got home from vacation, I was itching to bake something. It had been like 4 weeks since I baked anything! I quickly decided to make something that has been on my to-bake list for a long time!
I enjoy the Little Debbie Oatmeal Cream Pies and have been wanting to make a homemade version. These were soooo good! You don’t want to know how many I ate. Seriously, It was A LOT! and I don’t regret it one bit. Plus, they are oatmeal and therefore healthy, right?!? I mean, I totally ate a couple for breakfast one morning.
I probably shouldn’t make these too often, because I will eat the entire batch. Ok, this is true for most cookies (and brownies, and well, most desserts. Guess that is why I try to keep my baking to once a week!)
Trust me. Make these delicious cookie sandwiches right now. Eat them for breakfast, because OATMEAL! HA!
Ingredients:
- 1 cup butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups oats
Filling
- 3/4 cup butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- milk
Directions:
In a mixer, cream together butter, sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla and mix until combined. Add in the flour, baking soda, cinnamon, and salt until combined. Add in the Oats and mix until combined. Refrigerate dough at least one hour. (you can always just bake right away, but as with most cookie doughs, refrigeration is recommended)
Heat oven to 350. Scoop dough onto cookie sheets and bake 10-13 minutes. Allow to cool on the cookie sheet about 5 minutes. Remove from cookie sheet and allow to cool completely on a cooling rack
To make the filling, whip together the butter, powdered sugar, and vanilla. Add in milk as needed to get to the desired consistency. I whipped it so it got light and fluffy!
I place the filling in a Ziploc bag, snip the corner off, and then pipe the filling onto a cookie and place another cookie on top, creating a sandwich.
YUM! Enjoy!
Ingredients
- 1 cup butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 cups oats
- Filling:
- 3/4 cup butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- milk
Instructions
- In a mixer, cream together butter, sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla and mix until combined.
- Add in the flour, baking soda, cinnamon, and salt until combined.
- Add in the Oats and mix until combined.
- Refrigerate dough at least one hour. (you can always just bake right away, but as with most cookie doughs, refrigeration is recommended)
- Heat oven to 350.
- Scoop dough onto cookie sheets and bake 10-13 minutes.
- Allow to cool on the cookie sheet about 5 minutes.
- Remove from cookie sheet and allow to cool completely on a cooling rack
- To make the filling, whip together the butter, powdered sugar, and vanilla.
- Add in milk as needed to get to the desired consistency. I whipped it so it got light and fluffy!
- I place the filling in a Ziploc bag, snip the corner off, and then pipe the filling onto a cookie and place another cookie on top, creating a sandwich.
