Oatmeal Cream Pies

A few months ago it used to be that Sunday was my baking day. With the nice weather that we have been having, and not to mention all the traveling, I really haven't been baking too much. Today, while Justin and Paul were at a movie, I decided to stay at home and do a little baking. I have been craving these Oatmeal Cream pies that I made a while ago, so I decided to make them again. They are super easy to make, and so delicious! So much better than the store-bought ones :)

This recipe is from Martha Stewart's, Everyday Food Magazine. My sister-in-law, Tessa, recommended that I try this magazine and I am glad that I did :) This recipe originally calls for a cream cheese frosting in the middle. Since real oatmeal cream pies don't have a cream cheese frosting I decided to use a regular vanilla buttercream frosting for my own pies, but it is your choice!

Here is the recipe:

Oatmeal Cream Pies
Martha Stewart
Makes 12-13 pies

Ingredients:
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 c. packed dark-brown sugar
1/2 c. granulated sugar
1 Tbsp. unsulfured molasses
1 tsp. pure vanilla extract
2 large eggs
1 1/2 c. rolled oats (not quick-cooking)
1/2 c. golden raisins (optional) *I did not use

1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In another large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping the bowl, until light and fluffy, 4 mins. Add vanilla, beat until combined. Beat in eggs, one at a time, scraping the bowl after each addition.

2. With mixer on low, add flour mixture and beat until combined. With a rubber spatula, stir in oats and raisins. Drop dough in tablespoonful mounds 2 inches apart, onto two baking sheets. Bake until cookies are just set at edges and slightly soft in the middle, about 11 minutes, rotating the baking sheets halfway through. Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely.

3. In a medium bowl, using mixer, beat frosting. (Cream cheese frosting is 8 oz. cream cheese, room temperature + 6 Tbsp. confectioner's sugar). Spread filling on flat side of half the cookies. Sandwich with remaining cookies.

The best thing is that these can also be eaten for breakfast! I mean, oatmeal is a breakfast food, right?!? I'm sure I'll be grabbing one on my way out the door for work tomorrow morning ;)