A rare, but wonderful, series of circumstances caused both me and my husband to move into new offices this month at our same jobs. Despite the marvelous technology that allow us to remain connected to our jobs from anywhere, it is still hard work to stop our momentum and transfer our whole businesses to a new location. We have both experienced growing pains and joys in the last month due to the changes. Suffice to say though, we are absolutely giddy over the shiny, new feeling of each of our new digs. It makes getting up in the morning thismuch easier, if you know what I mean!
This morning is Jason’s first day at his new office. To give him and his colleagues a little pep while they enjoy their new surroundings, I baked them a batch of oatmeal creme pies with maple filling. Nothing says “welcome” on a sunny morning like homemade oatmeal cream pies, right?
These are better than the Little Debbie version you can buy in your local grocery store. Not only are they made with whole oats and fresh ingredients, but the high-grade maple syrup in the cream will knock your socks off. These oatmeal cream pies are crowd-pleasers in our tiny home. I’m sure they will have the same effect in yours too! Here is how you do it.
- 1 and 1/2 sticks butter
- 1/2 brown sugar
- 1/4 cup sugar
- 2 eggs
- 1tsp vanilla extract
- 1 1/2 cup rolled oats
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 cups powdered sugar
- 1tbsp milk
- 3 tbsp pure, high-grade maple syrup
Preheat to 350.
First, you will make the cookies. In a mixer, beat together 1/2 stick of butter, 1/2 cup of brown sugar, and 1/4 cup sugar until fluffy.
Next, add in eggs and vanilla until thoroughly mixed. Set aside. (not pictured)
Take out your food processor. Pulse 3/4 cup of oats until it resembles a fine flour-like powder. This gives the cookies a smoother, more refined texture.
In a separate bowl, whisk together the contents of the food processor the remaining whole oats, flour, baking soda, cinnamon, and salt, until evenly mixed. When baking, always mix the “dry” ingredients separately to ensure that the baking soda, salt, and seasonings are equally distributed throughout the batter.
Slowly pour the contents of the food processor into the mixer bowl with the sugar, eggs, and butter. Beat together until just combined.
Place exactly one tablespoon of dough on a lined cookie sheet, two inches apart. Bake for 12-14 minutes until set.
The cookies will come out perfectly golden brown. Let them cool while you bake the next batch.
Next, prepare the maple filling. In a mixer bowl, beat together the remaining 1 stick of butter, 2 cups of powdered sugar, milk, and maple syrup. Beat until very fluffy.
When the cookies have cooled, you are ready for the final product: Spread one tablespoon of filling onto one cookie, and top with another cookie. Repeat.
This recipe creates about 16 cookies, or 8 cream pies. I recommend making the cookies very small since they will be enjoyed two-at-a-time.
Yum I know you are going to love these delightful oatmeal cream pies. They are a perfect pick-me-up for the 3:00 slump, or a welcome treat to share with your friends.
I enjoyed my fresh-from-the oven oatmeal cream pie on the patio, finishing up my latest book, Proof of Heaven by Eban Alexander. Thought-provoking books like this one make me want to join a book club! Any takers?