Oatmeal Creme Pies

Note: to ensure that you have enough filling, you may want to use 1 1/2 times this recipe.

For the cookie:

Preheat oven to 375 degrees. Beat butter, shortening, corn syrup and sugar on medium speed until fluffy. Add egg and vanilla extract and beat until blended.

Combine flour, baking soda, cinnamon, salt and cloves and gradually add to the butter mixture. Stir in oats. Shape dough into 1 1/2 inch balls and place 2 inches apart on parchment-lined baking sheets. Press down on each ball to flatten slightly. Bake for 10-12 minutes until golden. Cool on the baking sheet for 3 minutes, then remove to wire racks and cool completely.

For the filling:

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping down the bowl. Beat on high until light and fluffy.

Spread filling on one cookie and sandwich another cookie on top. Eat and enjoy.

Notes:

This recipe makes monster-sized cookies. If you want normal sized cookies, roll the dough into smaller balls. I would definitely make mine smaller next time.

I left my filling pretty thick. That way, it doesn’t squish out when you bite the cookie. Just add a little bit of cream at a time, until it is the consistency you want. This was also not enough filling for all of the cookies. Rather than make more, I just froze some of the cookies without the filling. When I want to serve them, I can either serve them plain, or quickly make more filling.