If you’re a fan of Oatmeal Creme Pies, then you’re going to love these.
They have the same oatmeal and creamy frosting quality, but they’re homemade (which makes just about anything better!), plus I’ve added apples to the cookies. It makes them just a little more fall-ish. Which in my mind, is an awesome thing!
The cookies all by themselves are great! Apples and oatmeal, chewy and fantastic!
And the frosting! It’s creamy and rich and . . . just . . . scrumptious!
Together they make one of the best sandwich cookies I’ve ever had. Try eating just one. I dare ya.
Apple-Oatmeal Creme Pies
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups old-fashioned oats
- 1 medium apple, peeled and shredded (about 1 cup shredded)
for the creme filling
- 3/4 cup butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons vanilla
- pinch of salt
Instructions
Heat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners.
Cream together butter and sugars with electric mixer until creamy.
Beat in vanilla and eggs until blended, scraping sides of bowl as needed.
In separate bowl, mix flour, baking soda, cinnamon and salt.
Slowly add and mix flour mixture into sugar mixture.
Stir in oats and apple.
Drop dough by rounded tablespoons, 2 inches apart, on prepared cookie sheets.
Bake about 10 minutes or until edges are light golden brown.
Allow to cool for a minute on the cookie sheet, then move to cooling rack to cool completely, about 15 minutes.
For the filling
Beat butter in stand mixer or with handheld mixer for about 1 minute, until creamy.
Add powdered sugar and mix for 1-2 minutes, scraping down the sides as needed.
Pour in heavy cream and vanilla, and mix on high for 3-4 minutes or until fluffy. Add salt if needed, and add more cream, a teaspoon at a time if filling is too thick.
Spread 1 1/2 tablespoons of creme filling on the bottom of half of the cookies, then top with the other half, making a sandwich.
Notes
Adapted from Betty Crocker