Oatmeal Creme Pie Cookies

Prepare the oatmeal cookies

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Step 1

Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.

Step 2

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Set aside.

Step 3

In the bowl of a stand mixer (or using a hand mixer), beat butter, C&H® Dark Brown Pure Cane Sugar, and C&H® Organic Raw Sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla. Beat until combined. Scrape down the sides and the bottom of the bowl.

Step 4

With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix just until combined (avoid over mixing—it’s okay if there are a few flour pockets.) Add oats and mix until incorporated.

Step 5

Scoop about 2 tablespoons of dough and place on prepared cookie sheet. Space the balls of dough at least 3 inches apart as the cookies will spread. Bake for 10 to 12 minutes or until the edges are light brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare crème filling

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Step 1

While the cookies cool, add butter to the bowl of a stand mixer (or use a hand mixer), and beat on medium-high speed until light in color, about 3 minutes. With the mixer on low, gradually add C&H® Powdered Sugar and mix until well combined, about 1 minute. Add 1 tablespoon of heavy cream, 1 teaspoon of vanilla, and a pinch of salt. Beat on medium-high speed until fluffy. If the filling is too thick, add another tablespoon of heavy cream.

Make the cookie sandwiches

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Step 1

Once the cookies are cooled, pipe or spread crème filling on the flat side of half the baked cookies. Top with remaining cookies to form sandwiches. Enjoy!