OATMEAL CREME PIES

I've never really liked oatmeal creme pies.

that is, the little debbie sort. but a couple weeks ago we bought a homemade one from our farmer's market, and man it was good. 

"this would be easy enough to make" I say

mom exitedly agrees and after reading the ingredients and seeing shortening on the list, 

"you could even make it better"

so I took on the challenge.

at first attempt I ended up with a mess

"cookie leather", I'd like to call it.

because I "followed" a recipe but didn't really follow it because I don't like following recipes (I should work on this, I know, mom)

after messing with it some more I came up with this one. it's perfect and delicious.

  

OATMEAL CREME PIES

adapted from blooming on bainbridge

makes 30 2-inch sandwiches

cookies:

2 sticks salted butter

3/4 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 cups old fashioned oats

1 1/2 cups quick oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

creme filling:

1 stick softened, salted butter

2 tablespoons whipping cream

2 cups powdered sugar

2 teaspoons vanilla

Preheat oven to 350.

In an electric mixer, beat together butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. 

Using a food processor, coarsely grind oats. (Should only take a few pulses) Add, with flours, baking powder, baking soda, salt, + cinnamon, to bowl with the butter/sugar and mix together. 

Spoon onto parchment lined baking sheet (I use a tablespoon size scoop) and flatten. Bake for 10-12 minutes or until golden. Let cool on a rack while you make the creme.

Beat butter in an electric mixer until smooth. Add whipping cream and mix to combine. Add sugar and vanilla, mix on low until combined, turn up to medium speed and whip for about 2 minutes.

To assemble, spoon about one tablespoon of creme onto half of the cookies and top with a second cookie.