Oatmeal Cream Pies

Friday afternoon, I was inspired by this blog, where the author tried recreating her husband's favorite Little Debbie snack: nutty bars). As my husband was returning from a week spent working out with the livestock judging team, I thought that I should make his favorite Little Debbie snack: Oatmeal Cream Pies!

I thought this would be relatively easy - I mean, I make oatmeal cookies, slather on some frosting, bada-bing, bada-boom: happy husband. It was really about that easy. I did search from others' oatmeal cream pie recipes - and let me tell you folks, there are A LOT of sites out there who've recreated the pie. Mine is not a 'perfect' recreation; I think it's better! For those claiming "this tastes exactly like the real thing!" their filling used shortening and marshmallow creme - two ingredients that I did not have on hand and didn't wish to buy. So, I kept searching till I found a very simple frosting recipe - and it is goooood.

So, without further ado, MY recipe for Oatmeal Cream Pies that you and your whole family will love. I gah-ron-tee it. (and since it's two cookies, you really feel like you can eat just one at a time.)

Oatmeal Cookies
(Better Homes & Gardens' New Cook Book Limited (pink) Edition)

3/4 c. butter, softened
1 c. brown sugar, packed
1/2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg (recipe called for cloves; I substituted with what I had)
2 eggs
1 tsp. vanilla
1 3/4 c. flour
2 c. oats

In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon and nutmeg. Beat until combined, scraping bowl occassionally. Bean in eggs and vanilla until combined. Beat in as much flour as you can with the mixer; stir in remaining flour. Stir in oats.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375-degree oven for 8-10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.

As the cookies cool, mix up the frosting.

Frosting/Filling

1/2 c. butter, softened
2 c. powdered sugar
1-2 T. whipping cream
1 tsp. vanilla

Beat together the butter and powdered sugar. Add in 1 T of whipping cream and vanilla. At this point, I thought the frosting was too stiff, so I added in another T of whipping cream and thought it was creamier.

Pair up your cookies with another of a like-size. Frost the bottom of one, and top with another. Enjoy!

(...and you will, even if you don't like Little Debbie's pies - you'll enjoy these. I do!)