Oatmeal Cream Pies

So mom and I took a Friday off and decided to day drink and bake, like you do. She was like let's do oatmeal cookies, and I was like, I see your oatmeal cookies, and I raise you oatmeal cream pies. So we made oatmeal cream pies, and mom was like, the big scoop will be fine, so now we have oatmeal cream pies the size of our heads. So, if you want the giants, you will get about 1 dozen pies. If you want more normally sized pies, you could probably get about 18 or so. Follow your heart, though. You know what you need. 

For the cookies:

1 c (2 sticks) unsalted butter, room temp

1/2 c brown sugar

1/2 c granulated sugar

2 eggs

1 tsp vanilla extract

1 c all-purpose flour

2 c old fashioned oats

3/4 tsp salt

3/4 tsp baking powder

3/4 tsp cinnamon 

1. Preheat oven to 350F. In a stand mixer fitted with paddle attachment, cream butter and sugars together. 

2. Add eggs and vanilla extract. 

3. In a separate bowl combine dry ingredients (oats, flour, salt, baking powder, and cinnamon) and then slowly incorporate into the butter mixture. 

4. Scoop onto a baking sheet and bake (if you're doing the big mamas, it's about 15-18 mins; if you're doing normal sized cookies, it's about 10 - 12 mins). 

For the buttercream center:

1 c (2 sticks) unsalted butter, room temp

3 ish c powdered sugar

Splash of vanilla

Pinch of salt 

1. In a stand mixer fitted with paddle attachment, put in butter and slowly incorporate powdered sugar. 

2. Add the vanilla and salt and mix to incorporate. *you do want this to be pretty thick so you get the classic cream pie feel. 

3. On completely cooled cookies, pipe (or just schmear with a knife) the buttercream on half of the cookies and top with the other cookies. 

4. If you made the big ones, feel free to cut them in half and pretend like you're only going to eat half of it... and then go back and eat the other half when no one is looking.