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Oatmeal-Caramel Cream Pies

Source of Recipe


Southern Living



List of Ingredients



• 1 cup salted butter, softened
  
• ¾ cup granulated sugar
  
• ¾ cup firmly packed light brown sugar
  
• 2 large eggs
  
• 2 tsp vanilla extract
  
• 1½ cups all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• ½ tsp ground cinnamon
  
• 3 cups uncooked regular rolled oats
  
• 1 cup chopped toasted pecans
  
• .
  
• Salted Caramel Buttercream:
  
• 16 caramel candies (such as Kraft)
  
• 3 Tbsp heavy cream, divided
  
• ½ cup softened salted butter
  
• 3 ounces softened cream cheese
  
• 2 tsp vanilla extract
  
• ½ tsp kosher salt
  






Instructions



1. Preheat oven to 350° F.
   Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 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.
   
   
2. Using a 1½-inch cookie 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 center, 9 to 10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.
   
   
3. Prepare the Salted Caramel Buttercream: Microwave 16 caramel candies (such as Kraft) 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 1 additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes. Beat ½ cup softened salted butter and 3 ounces softened cream cheese with an electric mixer on medium speed until creamy; add 2 teaspoons vanilla extract and ½ teaspoon kosher salt; beat until combined. Gradually add 1 (16-ounce) package powdered sugar alternately with 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.
   
   Pipe or spread about 1½ tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.
   
   Serves 24