a few weeks ago, el and i decided to cook up some oatmeal pies. they were delicious! and so i wanted to share:
for the cookies:
- 1¼ cups butter (2½ sticks), softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 tablespoon dark molasses
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground clove
- 3 cups uncooked quick-cooking oats
for the cream filling:
- ¾ cup butter, softened
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
- 1½ teaspoons clear vanilla
- ¼ teaspoon salt
1| preheat oven to 350 degrees. line a large cookie sheet with parchment paper.
TIP > i recommend parchment paper. the original recipe says you can use a silpat mat, but i did that and my cookies stuck right to it. so anything that will allow them to basically slide right off is the way to go! they are chewy cookies, which equals sticky.
2 | with a stand or hand mixer, cream the butter & sugars together on medium speed until light and fluffy.
add the egg, vanilla, and molasses – scraping down the sides as needed.
3 | in a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and ground clove. whisk it all together.
stir in the quick oats.
4 | with the mixer running on low, slowly add the dry ingredients to wet ingredients. the dough will be thick. you may have to get in there by hand after adding all the dry ingredients.
5 |drop dough onto cookie sheet. to make large cookies, use 3 tablespoons of dough. to make smaller, use 1½ tablespoons of dough (which i recommend).
cookies will spread in the oven! so drop each ball of dough 2 inches apart.
6 | bake for 7-8 minutes if making small cookies or 9-10 minutes for larger cookies. you want to bake them until cookies are just lightly golden around the edges. you don’t want to over bake these, but it is pretty hard to tell if they are turning golden. i used my best judgement. my oven is also older, so just pay close attention to them! you want them nice and soft.
allow cookies to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely.
7 | filling time!
with a stand or hand mixer, beat butter for about 1 minute until creamy. add the powdered sugar and mix on medium speed for a couple minutes.
add the heavy cream, vanilla & salt.
mix on high for 3-4 minutes until fluffy. if filling is way too thick, add a couple more teaspoons of heavy cream.
FYI: THIS MAKES A TON OF FILLING! you can always cut the recipe down or freeze it for another batch later.
8 | spread cream filling on a cookie and top it with another.
deeeeelish (as elea would say).
some notes from the original recipe…
*old-fashioned whole rolled oats will not work in this recipe.
you can make you own quick oats by measuring 3 cups of rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.
*these cookies freeze well. just wrap each cookie individually in plastic wrap and place in a freezer bag. when ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter. we did this and they are equally as amazing out of the freezer!