Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 cup raisins optional
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions:
Preheat the oven to 350F 175C
Line baking sheets with parchment paper
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy
Add the eggs one at a time, mixing well after each addition
Stir in the vanilla extract
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon
Gradually add the dry ingredients to the wet ingredients, mixing until just combined
Fold in the rolled oats and raisins if using until evenly distributed in the dough
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
Bake for 10-12 minutes or until the edges are lightly golden
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely
In the meantime, prepare the cream filling
In a large bowl, beat the softened butter until creamy and smooth
Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until the filling is smooth and fluffy
Once the cookies are completely cool, spread a generous amount of the cream filling on the flat side of one cookie
Top with another cookie to create a sandwich
Repeat with the remaining cookies and filling
Serve and enjoy these upgraded homemade oatmeal creme pies
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