After the Pumpkin Peanut Butter Whoopie Pies, I had leftover frosting in my fridge. What’s a girl to do? Eat it with graham crackers, with apple slices, with a spoon. But after a while even I have to stop the sugar coma, so I searched “Sandwich Cookies” and found a fabulous recipe.
But my late-night frosting forays had drastically depleted my frosting store…so there was only one thing to do…make more!
(I’m so sorry – alliteration and rhyming – I can’t control it!)
So I made some vanilla frosting to fill the rest of the sandwiches. They are SO GOOD. Very sweet but very delicious. The oatmeal cookies have a teaspoon of chocolate in them, which adds some depth of flavor. Be careful though, I sprayed my pan but they still kind of stuck. I was able to scrape them off with a knife, but maybe do parchment or wax paper to prevent that problem.
Homemade Oatmeal Cream Pies (from A Spicy Perspective)
½ cup melted butter
1 tsp. vanilla
1 cup flour
½ tsp. cinnamon
1 ½ tsp. cocoa powder
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 cup rolled oats
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
Use an electric mixer to cream the brown sugar, butter, egg and vanilla. Once smooth, slowly add the dry mixture to the wet until well combined. Stir in the oats.
Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Allow the cookies to cool completely before moving off the parchment paper.
3/4 stick butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1-3 tablespoons milk or water
Using an electric mixer, mix vanilla and butter. Add in sugar and mix as much as possible. Add in milk or water one tablespoon at a time until you reach the desired frosting consistency.
To Assemble Cookies:
Match similar sized/shaped cookies. Scoop frosting into a piping bag, and pipe onto completely cooled cookies.