Oatmeal Cream Pies with Cinnamon Buttercream


1 stick butter, softened

3/4 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 1/4 cup flour

1 1/2 cups old fashioned oats

1/2 tsp baking soda

1/2 tsp salt

1/s tsp cinnamon

for cream filling:

1 stick butter, softened

3 cups powdered sugar

1/2 tsp cinnamon

2 tsp milk

2 tsp vanilla extract


Preheat oven to 375.

Mix together the flour, oats, baking soda, salt and cinnamon in a large bowl. Set aside.

Cream together the butter and brown sugar. Add the egg and mix until smooth, then add the vanilla. Add the dry ingredients and mix until just combined.

Bake 1 tbsp-sized balls of dough on a lined baking sheet for 8-10 minutes, or until lightly golden. Let cool while preparing the filling.

For the filling, cream together the powdered sugar and butter until smooth. Add the cinnamon, vanilla extract and milk and whip on high speed for five minute until very light and fluffy.

To prepare cream pies, pipe (using a pastry bag or plastic bag) small dollops of frosting on a cookie and sandwich another cookie on top. Cookies will stay fresh in a sealed tupperware container for three days but they are best eaten the same day they are baked.


45 minutes