Shyndigz Oatmeal Cream Pies

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Oatmeal Cream Pies (Recipe courtesy Shyndigz; photo by Fred + Elliott Food Styling & Photography)

Cookies:

1    pound of butter

1 2⁄3   cup of light brown sugar

¾   cup and 3 tablespoons of granulated sugar

3    eggs

½   tablespoon of vanilla extract

2    cups of all-purpose flour

½   tablespoon and 1 teaspoon of baking soda

½   teaspoon of salt

6 1⁄8 cups of oatmeal

Icing:

1⁄3  pound of butter

2⁄3  pound of cream cheese

4    cups of confectioners’ sugar

1    teaspoon of vanilla extract

Directions:

Preheat your oven to 350 degrees. Make the cookies by creaming together 1 pound of butter, the light brown sugar and the granulated sugar, until smooth. Add eggs and ½ tablespoon of vanilla in stages, and mix/scrape well after adding each stage. Then add the flour, baking soda and salt until combined. Fold in the oats. Scoop the cookie dough in ¼-cup portions and slightly press down onto an ungreased baking sheet. Bake at 350 degrees for 15 minutes, remove and let cookies cool. Turn your attention to the cream cheese icing, which is made by creaming 1⁄3 pound of butter with all of the cream cheese in a bowl or a mixer, then slowly adding the confectioners’ sugar and beating for 2 minutes. Add 1 teaspoon of vanilla extract and beat for an additional minute. Once the cookies have cooled, scoop ¼ cup of icing and portion onto the flat side of half of the cookies, then sandwich each with an un-iced oatmeal cookie. Refrigerate until set.