Homemade Oatmeal Cream Pies

 Ladies and Gentlemen (Minus the gentlemen part), I baked something and I didn't screw it up so I think it's safe to say it's fool proof. Do they taste exactly like Little Debbie's Oatmeal Cream Pies? No, but they are sorta better. Better as in they don't have a taste of processed chemical shiz. I obviously don't mind that taste too much since I eat the Little Debbie's version on occasion. Anyway, I cooked mine for ten minutes and that seemed to be a tiny bit too long for my oven. Here they are...

Homemade Oatmeal Cream Pies

Ingredients
COOKIES
1¼ cups unsalted butter (2.5 sticks), softened to room temperature
1 cup dark brown sugar (Clarke's Country Market didn't have this so I just used regular)
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon dark molasses (Also didn't have this so I used regular molasses)
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)


CREAM FILLING
¾ cup (1.5 sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1½ teaspoons vanilla extract
pinch of salt, as needed

1. Instructions For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.Devour. 

P.S..The author of this recipe said:
Old-fashioned whole rolled oats will not work in this recipe You can make you own quick oats (like I did here) by measuring 3 cups of whole rolled oats and pulsing them in the food processor 4-5 times or until they resemble the consistency of quick oats.