Cinnamon Oatmeal Maple Cream Pies

Take yourself right back to childhood with this sweet little treat! They are just like the Little Debbie cookies you used to sneak out of the pantry. I added a little cinnamon and maple syrup to enhance all the flavors. The cookies are soft and chewy and the filling is a sweet maple cream. For best results make sure to under bake the cookies just a little bit so they stay soft. They will continue to bake on the pan. You want them soft. Also make sure all the filling ingredients are at room temperature so they cream together smoothly.

Cinnamon Oatmeal Cookies

• 1/2 cup unsalted butter, room temperature
• 1 cup brown sugar
• 1 tbsp. molasses
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 1 1/4 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1/2 cup old fashioned oats
• 3/4 tsp. baking soda
• 1/2 tsp. salt

Maple Cream Filling

• 1/2 cup unsalted butter, room temperature
• 1/4 cup shortening
• 3 cups powdered sugar
• 3-4 tbsp maple syrup
• 2 tbsp. heavy cream
• pinch of salt
• 2 tsp. vanilla extract

Directions

Starting with the cookies, preheat the oven to 350 degrees.

Line a cookie sheet with parchment or grease with non stick cooking spray.

In a large mixing bowl with a paddle or electric mixer cream together the butter, brown sugar, molasses until smooth. Then add in the egg and vanilla extract and continue until smooth.

Then start adding in the dry ingredients, the flour, oats, cinnamon, baking soda and salt. Continue to mix until everything is combined.

Using a 1 inch or like 2 tbsp cookie scoop, scoop the dough onto prepared baking pan about 2 inches apart. Bake for about 8-10 minutes. Just until they are golden, and still slightly soft in the center. Remove from baking pan and let cool completely. Continue with the rest of the dough.

For the maple cream filling, in a medium bowl cream together the butter and shortening until smooth then add in the powdered sugar, maple syrup, heavy cream, salt and vanilla. Continue to mix until it is smooth. Spoon into a plastic bag to pipe onto the cookies.

Pipe about 2-3 tbsp onto one side of half of the cookies and top with another one to sandwich them together. Place in the fridge to chill and set for about 30 minutes. Keep in an air tight container for up to 7 days. Enjoy!!