Oatmeal Cream Pies
It’s been a while since I’ve shared a sweet recipe, so here you have it. When it comes to sweets, I love nostalgic things that take me back to the 90’s and early 2000’s. You know, back when health wasn’t a huge priority and junky convenience food was super cool and widespread. Exhibit A: oatmeal cream pies.
Cookies are always a huge hit or miss for me, and since I don’t have a preference on crunchy-milk-absorbent vs. chewy-floppy-kinda-doughy, it all really comes down to my mood. The cookies that sandwich this whipped vanilla center are by no means the crunchy variety, so if you’re on team #soft&chewy, welcome home.
These sweet & spiced oat sammies are kinda messy, definitely tasty, and are reminiscent of a childhood favorite (unlike the oatmeal raisin, which is essentially the evil stepsister to these babies).
If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Oatmeal Cream Pies
Prep Time: 10 mins Cooking Time: 10-15 mins Total Time: 20-25 mins
· 1 cup vegan butter, at room temperature (I used Earth Balance)
· 1 cup light brown sugar, packed
· ¼ cup granulated sugar
· ½ cup plain, unsweetened applesauce
· 2 teaspoons vanilla
· 1 tablespoon unsulfured molasses
· 1 ½ cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground cloves
· ¼ teaspoon ground ginger
· ¼ teaspoon salt
· 3 cups old fashioned oats
· ¾ cup vegan butter, at room temperature (I used Earth Balance)
· 3 cups powdered sugar
· 1 ½ teaspoons vanilla extract
· 1-2 tablespoons plain unsweetened almond or soy milk
1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (you can use a stand mixer or hand mixer if you have one to speed up the process). Add in the applesauce, vanilla, and molasses and mix until well combined. Set aside.
3. In a separate medium bowl, combine the flour, baking soda, cinnamon, cloves, ginger, and salt.
4. Add the dry mixture into the wet mixture ½ cup at a time, mixing well between each addition. Once all of the flour mixture has been incorporated into the wet mixture, gently fold in the oats.
5. Plop 2 tablespoon- sized balls of dough onto your prepared baking sheets, spaced evenly apart.
6. Put baking sheets into the preheated oven for 10-15 minutes, or until golden brown.
7. While the cookies cool, make the crème filling.
8. In a medium bowl, cream the butter until fluffy (you can use a stand mixer or hand mixer if you have one to speed up the process). Once light and fluffy, mix in the powdered sugar ½ cup at a time.
9. Once all powdered sugar has been added, mix in the vanilla and milk until well combined.
10. Now assemble your cookies by spreading 2 tablespoons (more or less if you made larger or smaller cookies) onto the bottom side of one cookie, then sandwiching another one on top of the filling. Repeat with all remaining cookies, and enjoy!