Oatmeal Cream Pies

Yields: 12-14 cookie sandwiches
Prep Time: 20 minutes
Cook Time: 12 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients

Ingredients for Oatmeal Cookies:

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1-1/4 cups unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup Splenda Magic Baker
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon dark molasses
  • 3 cups quick oats

Ingredients for Buttercream Filling:

  • 3 cups Splenda Magic Baker
  • 1 tablespoons cornstarch
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1-1/2 teaspoons vanilla extract
  • Pinch of kosher salt

Procedure:

  1. For the Oatmeal Cookies: Preheat the oven to 375F. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, clove, and oats. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed for 1 to 2 minutes, until the butter is light and creamy. Add the egg, vanilla extract, and molasses and continue beating, scraping the sides of the bowl occasionally, as needed. Add the dry ingredients slowly until the dough is thick and well incorporated on low speed. Set aside.
  3. Using a 1-ounce/2-tablespoon ice cream scoop or simply a tablespoon, portion the dough into balls, then flatten the cookies out to about 1/2-inch in thickness by hand. Using a sugar alternative means that cookies tend to spread less when baking, so the way you shape the cookies before baking them is the same way they’ll look when they come out of the oven.
  4. Place on the prepared baking sheet, leaving about an inch of space between each cookie. Once you’ve filled up a baking sheet, set the remaining dough aside for the second batch. Put the baking sheet in the oven and cook for 10-12 minutes, until the cookies are just lightly golden around the edges. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
  5. For the Buttercream Filling: Place the Splenda Sugar Blend and cornstarch in a food processor and blend on high speed for about 1 minute, until the texture is similar to powdered sugar. Set aside.
  6. In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed until creamy and fluffy, about 1 minute. Add the confectioners’ sugar, then beat on low speed to incorporate the sugar into the butter, gradually increasing the speed to medium as the sugar is incorporated. Add the heavy cream, vanilla extract, and a pinch of salt, continuing to beat the mixture on medium speed until it’s very fluffy, 1 to 2 minutes.
  7. To assemble: Scoop 1-1/2 to 2 tablespoons of Buttercream Filling on the bottom side of half of the cookies, then top with the remaining cookies. Cookies can be stored at room temperature for 2 to 3 days in an airtight container. You can keep the cookies in the refrigerator after a few days to keep the filling fresh.