OATMEAL CREME PIE CEREAL RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
• Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
• Drop tablespoonfuls of dough onto ungreased baking sheets.
• Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
• Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
• Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.

Steps:

• FOR THE COOKIES: Allow all ingredients to come up to room temperature before beginning. Preheat the oven to 350°. In a mixer with a paddle attachment, cream the butter and sugar together until light and fluffy about 5 minutes. Scrape down the bowl, making sure to get the bottom of the bowl and the paddle. On medium speed, add in the eggs one at time and mix for another 2 minutes.
• In a separate bowl, whisk together the flour, salt, baking powder and baking soda to combine. On low speed add half of the flour mixture until just combined. Then add in the milk and vanilla extract, scrape then add the rest of the flour mixture.
• Mix in the oatmeal until just incorporated, give it one more scrape and portion with 2-ounce scoops onto a greased cookie sheet. Chill the sheet for 30 minutes before baking to ensure proper spreading during the bake. After the chill, bake cookies for 10-13 minutes, until the outside of the cookies are golden brown. Let cookies cool before assembling cream pies.
• FOR THE BUTTERCREAM: On lowest speed, combine all ingredients in a mixer with the whip attachment. Scrape down the bowl making sure to get the bottom of the bowl and the whip. Once the sugar is incorporated, turn speed up to medium-high and whip for 6 minutes or until the icing is fluffy and shiny.
• TO ASSEMBLE: Once the cookies are cool, use a 2-ounce scoop of icing between 2 cookies. Serve immediately or they will hold wrapped tightly in the refrigerator for 3 days or in the freezer for 2 weeks.