Kitchen Sink Oatmeal Cream Pies


Yield: 8 Pies (16 1 oz. cookies)


Cookie Recipe


1 Stick Butter (Softened)

2/3 c. Brown Sugar (Packed)

1 Egg

1/2 tsp. Vanilla Extract

1/2 tsp. Salt

3/4 c. Flour

1/2 tsp. Cinnamon

1/2 tsp. Baking Soda

1 1/2 c. Rolled Oats

3/4 c. Dried Cranberries

1/2 c/ Chopped Almonds

1/2 c. Shredded Coconut (Sweetened)


Cream together butter, brown sugar, vanilla, salt, cinnamon. Add egg and cream. In separate bowl add flour, baking soda, rolled oats, dried cranberries, chopped almonds, and shredded coconut. Mix together. Then add dry moxture to wet, mix until flour is incorparated. Refrigerate dough 15 min.  Measure out 1 oz. balls of dough, and press to 1/2 inch thickness on baking sheet lined with parcment or silpat. Makes 16 1 oz. cookies. Bake in a pre-heated oven @ 350 degrees F for 10-12 minutes until golden brown. Remove cookies from baking sheet and let cool to room temperature. When cooled completely pipe filling onto the underside of one cookie, take a cookie of same shape and size and place on top of filling Bottom side down





Filling


1/2 Stick Butter (Softened)

1 8 oz. Package Cream Cheese

1 Vanilla Bean (Split and Seeded)

1 1/4 c. Confectioner’s Sugar

3/4 tsp. Ground Ginger


In a stand mixer with whip attachment add cream cheese, butter, ground ginger, and the vanilla bean seeds. Mix on medium/high until a smooth mixture forms, then add in the confectioner's suger, cream until smooth. Put mixture into a piping bag (or a zip lock bag that you will cut the edge off when it comes time to make the cream pies.)