These cookies are the homemade version of Oatmeal Creme Pies. All the soft, chewy and creamy goodness—without the crinkly plastic wrapper!
— Amanda Glover, Amanda Bakes
• ON-DEMAND: Listen to Faith and Amanda talk about this recipe as well as several other cookies, bars, and cakes Amanda bakes out of her Airstream bakery. •
Photo (left): Courtesy of Amanda Glover. Recipe art (right): Copyright ©2017 Raheem Nelson
Excerpted from Sweetie Bake Your Day: Sweet & Savory Baked Goods Anyone Can Make by Amanda Glover. Published by Ingram Spark Publishing. Copyright © 2017 Sweetie LLC.
Ingredients
For the cream filling
- 1 stick unsalted butter
- 5 cups Powdered sugar
- 2 teaspoons vanilla
- 1/2 cup heavy cream
Servings: sandwich cookies
Instructions
- Preheat the oven to 350℉. Butter two cookie sheets or line with parchment paper.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time until well combined. Mix in the water and the almond extract. To the bowl, add the flour, oats, baking soda, salt and cinnamon. Stir with a wooden spoon until a uniform dough is achieved. Scoop dough onto cookie sheets in heaping tablespoonfuls, or use an ice cream scoop, flattening slightly. Bake for 10-12 minutes or until cookies are golden brown. Cool for 5 minutes on the cookie sheet before transferring to a wire rack to continue cooling. While the cookies are cooling, prepare the cream filling.
- Heat the butter in a saucepan until completely melted. Pour into a large bowl. Slowly add the powdered sugar and vanilla and blend until smooth. Stir in the heavy cream and mix until it is of spreading consistency.
- Generously spoon or frosting on the flat side of half of the cookies. Top with the remaining halves. Eat immediately or store in the refrigerator for up to a week.
