Chewy Egg Nog Oatmeal Cream Pies

Directions

For the Oatmeal Cookies:

• 1

  In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.

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• 2

  In a large mixing bowl combine melted butter and sugars, whisk to combine. Add in the eggs, vanilla, and egg nog.

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• 3

  Add the dry ingredients into the wet ingredients, mix well. Fold in the oats. Cover and chill dough for 1 hour.

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• 4

  Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. 

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• 5

  Using a portion scoop, scoop even sized scoops of cookie dough - about 1 1/2 ounces each. Arrange evenly on a lined cookie sheet, leaving 2-3" between each cookie. Bake for 9-12 minutes until golden brown. Allow to cool for a few minutes on the sheet pan then transfer to a wire rack to cool completely.

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• 6

  Repeat in batches until all the dough is used. Let cookies cool completely before frosting.

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For the Frosting:

• 1

  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes. 

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• 2

  Add in 2 cups of powdered sugar, beat on low until fully incorporated then increase speed to medium. Add in two more cups of powdered sugar, and egg nog, beat on low speed again until the powdered sugar is incorporated

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• 3

  If the frosting is too thick, thin with a little extra egg not. If it is too thin, add in additional powdered sugar until desired consistency is reached.

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• 4

  Pipe or spread the frosting between two cooled oatmeal cookies, sandwich and repeat. These are best enjoyed the same day, but will keep for 2-3 days in the fridge if stored in an airtight container. 

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