Oatmeal Cream Pies

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oatmeal
• 3/4 cup unsalted butter, softened (for filling)
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1 tablespoon milk or half-and-half

Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Using a mixer with the paddle attachment, cream together butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
3. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
4. For large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake 13-15 minutes. Allow cookies to sit on the cookie sheet for about 5 minutes before removing them to a wire rack to cool completely. For small cookies, use a medium cookie scoop (about 1.5 tablespoons of dough per cookie) and bake 10-12 minutes.
5. Once cookies have cooled completely, prepare the cream filling.
6. Beat butter on high speed for about 5 minutes. Turn the speed to low and add the powdered sugar until completely incorporated. Add vanilla extract and milk and mix until well combined. Beat for 3-5 minutes longer.
7. Frost the cookies.