Homemade Oatmeal Cream Pies

Yield: 16 sandwich cookies (or 9 big boy sammiches)

Ingredients

Oatmeal Cookies:

• 1 ½ cups (180g) all-purpose flour
• ½ cup + 2 Tbsp (56g) Renewal Mill Upcycled Oat Milk Flour
• 2 cups (178g) old-fashioned rolled oats
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp salt
• ¾ cup (170g) unsalted butter, room temp
• ¾ cup (160g) light brown sugar, packed
• ½ cup (99g) granulated sugar
• 2 Tbsp (43g) unsulfured molasses
• 2 eggs, room temp
• ½ tsp vanilla extract

Marshmallow Buttercream:

• ¾ cup (170g) unsalted butter, softened
• ½ tsp salt
• 2 cups + 2 Tbsp (241g) confectioners’ sugar, sifted
• 2 Tbsp (28g) Greek yoghurt
• 1 tsp vanilla
• ½ cup (48g) Marshmallow Fluff (or other marshmallow creme)

Directions

1. Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flours, oats, baking soda, baking powder, cinnamon, cardamom, and salt.
3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
4. Add eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
5. Add ¹/₃ of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
6. Form dough into balls and placed onto prepared baking sheets.
   NOTE: For our 2.75" cookies, we used a 1 ½ tablespoon cookie scoop. For our big boy 3.25" cookies, we used a 2-ounce disher.
7. Bake for 10–12 minutes or until edges have set and cookies are golden.
8. Transfer baking sheets to wire racks. For perfectly round cookies, try Erin Clarkson’s cookie scoot method when they’re fresh out of the oven.
9. Allow cookies to cool for 5–10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.
10. Once your cookies are totally cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth.
11. Sift in a third of confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.
12. Mix in Greek yoghurt and vanilla. Add Marshmallow Fluff, beating until buttercream is your preferred consistency.
13. Spread or pipe filling on half of the cookies. Top with remaining cookies, gently pressing each cookie sandwich together.

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Adapted from: Joy + Oliver