Homemade Oatmeal Pies

I spotted this recipe in the October 2017 issue of Southern Living magazine. I enjoy the magazine and would recommend it to anyone. I love the cookbooks. They are my go-to sources when I'm looking for a special recipe. They should fill every cooks kitchen shelves.

This recipe looks like it will be fun to try. I think I'll leave out the toasted pecans though. I love pecans but generally prefer my cookies pecan free.

Homemade Oatmeal Pies

1 cup salted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
Salted Caramel Buttercream (recipe follows)

Preheat oven to 350 degrees.

Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about two minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

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

Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream

16 caramel candies (such as Kraft)
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup salted butter, softened
3 oz. cream cheese, softened
1 (16-oz.) package powdered sugar

Microwave caramel candies and 1 tablespoon heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.

Stir in additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes.

Beat butter and cream cheese with an electric mixer on medium speed until creamy. Add vanilla extract and salt. Beat until combined. Gradually add powdered sugar alternately with the caramel mixture, beating on low speed until blended after each addition. Add 1 tablespoon cream, 1 teaspoon at a time, to reach desired consistency, if needed.

Refrigerate the pies before packing away to keep the filling firm.

Makes 24.