oatmeal cream pies

Don't lie. You know you love oatmeal cream pies. Everyone does even if they have about 50 ingredients including partially hydrogenated oil, high fructose corn syrup, red 40, and some other chemical perservatives. Just typing that makes me really appreciate the words butter and eggs. They're so simple, and yet, so good and together create the most wonderful things! These are really delicious on their own or with cream cheese frosting smooshed between them. However, I really like it with a scoop of Trader Joe's nonfat plain frozen yogurt (a.k.a. manna from heaven) for a little oatmeal ice cream sandwich.

Adapted from Everday Food

1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 Tablespoon blackstrap molasses
1 teaspoon vanilla
2 eggs
1 1/2 cup rolled oats (not quick oats)
8 ounce cream cheese, softened
6 Tablespoons powdered sugar

Preheat oven to 350. Whisk together the first five ingredients in a large bowl. In a separate large mixing bowl with an electric mixer, beat butter, both sugars and molasses on high speak until light and fluffy. Add vanilla and beat until combined. Beat in eggs and scrape down the bowl after each one.

With the mixer on low, add the flour mixture and beat until just combined. Stir in oats until barely mixed in. Drop 2 Tablespoon scoops of dough onto baking sheets (this is where having a Silpat sheet comes in really handy) and bake until cookies are set on the edges (about 11 or 12 minutes). Let cool on the sheet for 5 minutes before removing from the pan.

For the frosting, mix the cream cheese and powdered sugar until light and smooth. Spread it between two cookies and sandwich together. Of course, you could also take my advice and do the manna. I mean, frozen yogurt.