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Oatmeal Cream Pie Cookies

With a richness that could only come from molasses and brown sugar, these crispy-yet-soft sandwich cookies are a perfected version of the childhood lunchbox treat.
Adapted from the Magnolia Cookbook, Volume 2, by Joanna Gaines.
Prep Time 30 mins
Cook Time 12 mins
Cooling time 1 hr
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Cookies

  • 1 1/4 cups unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon molasses
  • 1 egg
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 3 cups old fashioned oats

Filling

  • ¾ cup unsalted butter softened
  • 1 ½ teaspoons vanilla bean paste
  • 2 ½ cups powdered sugar
  • 1 tablespoon milk

Instructions
 

Cookies

  • Cream together butter and sugars using an electric mixer. Continue mixing for 2-3 minutes, until the mixture has become relatively light in both color and texture.
  • Beat in the egg, vanilla bean paste and molasses.
  • In a separate bowl, combine the flour, oats, baking soda, salt, and cinnamon. Slowly mix this into your wet ingredients until the dough has an even consistency.
  • Roll tablespoons of dough into balls and place them on a plate. Do your best to make the balls as consistently shaped as possible.
  • Refrigerate the dough balls while you preheat your oven to 375 degrees F. Grease 3 baking sheets or line them with parchment paper or silicone baking mats.
  • Once your oven has preheated, transfer your cooled dough balls onto the prepared baking sheets. Bake for 10-12 minutes, until the cookies are slightly golden and have started to become crispy along the edges. Allow to cool on a wire rack for at least 30 minutes.

Filling

  • While your cookies are cooling, prepare the filling. Use an electric mixer to beat together the butter and vanilla bean paste. Slowly beat in the powdered sugar ½ cup at a time, to avoid making a mess. Once you have added all of the powdered sugar, mix in the milk.
  • Beat the filling mixture on medium speed for about 2 minutes, until the filling is homogenous and fluffy in texture.
  • Once your cookies have cooled, pipe or dollop filling onto the bottom of one cookie before using a second cookie to create a sandwich. Store in an airtight container; refrigerate any leftover cookies.
Keyword cookies, oatmeal, sandwich cookie