Pinterest Inspired: Giant Oatmeal Creme Pie

Love Little Debbie's Oatmeal Creme Pies? Well now you can make your own GIANT version from scratch!

The Recipe

Ingredients:

• 1/2 cup + 1 Tablespoon flour
• 1/2 cup quick oats
• 1/4 teaspoon+ 1/8 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, @ room temperature
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

CREME FILLING

• 3 Tablespoons unsalted butter, @ room temperature
• 2/3 cup confectioners' sugar
• 1 Tablespoon heavy cream
• 1/4 teaspoon vanilla extract
• pinch salt (if desired; to cut sweetness)

Directions:

Preheat oven to 350F degrees. Line a large baking sheet with parchment paper. Set aside.

Make the cookies: In a medium bowl, mix the flour, quick oats, baking soda, and cinnamon together. Set aside.

Using a handheld or stand mixer, beat the butter on high speed until creamy. Scrape the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.

Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread.  Form the dough into two round balls. Bake for 20 minutes or until lightly browned on the edges. Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely.

Make the creme filling: Using a handheld or stand mixer, beat the butter on high speed until creamy. Scrape the sides and the bottom of the bowl as needed. Switch the mixer to low and slowly add the confectioners' sugar. Add the cream and beat on high until creamy and combined. Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.

Frost the underside of one cooled cookie and top with the second cookie. Enjoy! Cookie stays fresh covered in the refrigerator for up to 2 days.

Recipe by: Sally's Baking Addiction