Homemade Oatmeal Pies

By cheeserohan

Ingredients

• 1 c salted butter, softened
• 3/4 c granulated sugar
• 3/4 c firmly packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 c uncooked regular rolled oats
• 1 c chopped toasted pecans
• Salted caramel buttercream (recipe bellow)

Details

Adapted from southernliving.com

Preparation

Step 1

1. Preheat oven to 350F. Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 min; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in s small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 sec. Stir in nuts and pecans.

2. Using a 1 1/2 inch cookie scoop, drop spoonfuls of dough 3 in apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-in balls.) Bake in preheated oven until golden but still soft in center, 9 to 10 min. Cool 1 min on baking sheets; remove cookies to wire racks, and cool completely, about 20 min.

3. Pipe or spread about 1 1/2 Tbsp salted caramel buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down; pressing gently.

Salted Caramel Buttercream:
Microwave 16 caramel candies (such as Kraft) and 1 Tbsp heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 min, stirring at 3- sec intervals. Stir in 1 additional Tbsp cream. Cool at room temperature until lukewarm, about 30 min. Beat 1/2 c softened salted batter and 3 oz softened cream cheese with an electric mixer on medium speed until creamy; add 2 tsp vanilla extract and 1/2 tsp kosher salt, beat until combined. Gradually add 1 (16 oz) pkg powdered sugar alternated with caramel mixture, beating on low speed until blended after each addition. Add 1 Tbsp cream 1 tsp at a time, to reach desired consistency, if needed.