I’m not sure if it’s just being cooped up more than usual, or the fact that I’m literally trolling Pinterest daily, but I’ve been amping up my baking routine around our house! (My husband certainly isn’t complaining either!) I don’t usually have tons of free time to bake extraneous delicacies, so I’m really enjoying it! It started out with some simple chocolate chip cookies two weeks ago, except I swapped out the chocolate chips and chopped up Cadbury Mini Eggs to throw in there for an Easter treat!

Last week I showed you guys my Banana bread that we made from our unused bananas. Just a simple, Better Homes and Gardens recipe, with the addition of chopped walnuts and some cinnamon sugar drizzled on top!
Now I’m baking up a new recipe, and I’m going to share with you!

One of my absolute favorite Little Debbie snacks is the Oatmeal Cream Pie.
Hands down. The gooey filling and the hearty oatmeal cookie definitely speaks one of my love languages. In fact, it even crept into my mind to possibly buy some for a quarantine snack just in case things got really bad….but I didn’t do it! So instead, I made some from scratch! And if I may say so myself, they are EVEN better than Little Debbie’s herself…..

So to make these, I combined two different recipes I had saved on Pinterest based on what I had in my pantry, and I also wanted a simple butter cream filling. (Because no one said recipes with the most ingredients were necessarily FUN to make…)
So the recipe I used is as follows:

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FOR THE COOKIES

• 1 1/4 cups unsalted butter, room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tbsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 cups minute oats, uncooked

FOR THE FILLING

• 1/2 cup butter – softened
• 2 cups powdered sugar
• 2 tbsp whipping cream
• 1 tsp vanilla extract

1. In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add egg and vanilla and beat until combined.
2. In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Add oatmeal to the flour mixture and stir to combine.
3. Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
4. Chill the cookie dough for 1 hour in the fridge before baking.
5. While dough is chilling, preheat oven to 350°F and line cookie sheet with parchment paper and set aside.
6. Use a medium scoop (1.5 tbsp) to drop cookie dough onto the prepared parchment lined cookie sheet at least 2 inches apart. (I found rolling them into balls gave me the thickest cookie)
7. Bake for 10 to 12 minutes until just set and slightly golden at edges.
8. Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to finish.
   
   While the cookies are baking, make the frosting:

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1. Beat together 1/2 cup butter and powdered sugar slowly until combined. Then beat a minute more for fluffier frosting.
2. Add vanilla and whipping cream, beat until combined.
3. After cookies have cooled, pipe frosting onto cookie surface (pictured) and sandwich two cookies together.
4. Store in an airtight container up to 3-4 days (if they last that long!), and I like to set them out a few minutes before eating to come to room temperature.

Original recipe sources include Sugar and Soul, a foodie blog that I love!
And the frosting recipe I used came from Joy, Food, Sunshine!

This time at home is the perfect time to try out new recipes, clean out that pantry, and have fun baking with your family! What else have you guys been up to during this time that you enjoy??

xo, Chelsea