Spicy Gingerbread Oatmeal Cream Pies

Ingredients

SERVINGS: 15

For Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon cayenne
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed dark brown sugar
1/4 cup molasses, preferably Grandma’s brand
2 tablespoons fresh grated ginger (don’t skimp on this)
1 egg
1 teaspoon vanilla extract
3/4 cup quick oats

For Filling

3/4 cup butter, softened
3 cups powdered sugar, sifted
3 tablespoons heavy cream
1-1/2 teaspoons pure vanilla extract
Pinch of salt

Instructions

To make cookies: In a large bowl whisk together flour, baking soda, spices and salt.

Add softened butter and brown sugar to the bowl of an electric mixer and beat together for 1 minute. Mix in molasses and fresh ginger, then add egg and vanilla. Beat 1 minute until smooth and creamy. With mixer on low speed, slowly add flour mixture to butter mixture and beat until just combined. Fold in oats by hand. Roll large tablespoons of dough into balls using your hands, a spoon or cookie scoop. Place dough balls on a large plate, cover and chill in refrigerator for 1 hour or overnight. Chilling is the key to a great cookie!

Once ready to bake the cookies, preheat oven to 350° and line a cookie sheet with parchment paper. Place dough balls 2 inches apart on cookie sheet. Bake for 9 to 12 minutes. If you like cookies with crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.

Remove from oven and cool cookies on sheets for 5 minutes then transfer to a wire rack. They will remain soft on the inside. Repeat with remaining dough.

To make filling: While cookies are cooling, add softened butter and sifted powdered sugar to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute or until the frosting is light and fluffy. Add vanilla and milk and beat until smooth and creamy.

To assemble cookie sandwiches: Allow cookies to come to room temperature before filling. Spread a spoonful of filling on 1 cookie and sandwich with another, leaving a nice edge around the cookie, and gently press down. Repeat until all oatmeal cream pies are filled. Letting the cookies and filling meld together is key to a great bite.