Are you grabbing an Oatmeal Creme Pie, Oreo, Nutter Butter, or Golden Oreo? (w/ recipes)

Oatmeal Creme Pies

Cookies:

-3/4 cup salted butter, softened

-1 cup brown sugar

-1/4 cup granulated sugar

-3 tbsp molasses

-1 tsp vanilla extract

-1 egg + 1 egg yolk

-3/4 tsp baking soda

-1 tsp salt

-1 1/2 cups AP flour

-1 cup old fashioned oats or steel cut oats

1.) Preheat the oven to 350° and line two cookie sheets with parchment paper.

2.) Cream together the butter, sugars, molasses, vanilla extract, and eggs until light and fluffy. Then mix in the baking soda, salt, and flour, until a soft dough forms. Then mix in the oats until evenly distributed.

3.) Using a 1/4 cup scoop, scoop the cookie dough onto the cookie trays (8 to a pan usually works fine) and bake for 14 minutes, press down with a spatula, and then bake for 2-3 more minutes until the edges brown. Then allow to cool.

Filling:

-1/2 cup salted butter

-1/2 cup crisco shortening

-3 1/2 cups powdered sugar

-1 tsp vanilla extract

1.) Cream together the butter and shortening until fluffy. Then mix in the powdered sugar and vanilla as needed. It should be light and fluffy, it should be thick but not so thick that you can’t pipe it.

2.) Pipe into the middle of the cookies (however much you want) and bone apple teet! Hope y’all enjoy!

OG&Golden Oreos

Regular Oreo Cookies:

-2 cups flour

-1/2 cup cornstarch

-1 1/3 cups sugar

-2/3 cup black cocoa or cocoa

-1/2 tsp salt

-3/4 cup + 2 tbsp salted butter, melted

-1/4 cup + 2 tbsp heavy cream

Golden Oreo Cookies:

-1 cup salted butter, softened

-1 cup sugar

-1 egg

-1 tsp vanilla extract

-3 cups flour

-1 tsp baking powder

-1/2 tsp salt

-2 tbsp heavy cream

1.) (For Chocolate Oreos) Mix together the dry ingredients, then mix in the wet ingredients. The dough will look loose, you just have to compact it together.

1.) (For Golden Oreos) Cream together the butter, sugar, egg, and vanilla until combined. Then, mix in the dry ingredients, it’ll be crumbly, and then add in the heavy cream and mix until a dough forms (may need more cream).

2.) Roll out and cut into 1 1/2 to 2 inch rounds, place on a parchment lined baking sheet and bake at 350° for 7 minutes and turn cookie tray and then cook for 7 more minutes. (Roll them fairly thin, 1/8 of an inch if possible). Allow to cool completely.

Filling:
-1/2 cup salted butter

-1/2 cup crisco shortening

-3 1/2 cups powdered sugar

-1 tsp vanilla extract

1.) Cream together the butter and shortening until fluffy. Then mix in the powdered sugar and vanilla as needed. It should be light and fluffy, it should be thick but not so thick that you can’t pipe it.

2.) Pipe into the middle of the cookies (however much you want) and bone apple teet! Hope y’all enjoy!

Nutter Butters:

Cookies:

-3/4 cup creamy peanut butter (don’t use the natural stuff, it’s too oily)

-1/4 cup salted butter, softened

-1 cup brown sugar

-1 egg

-1 tsp vanilla extract

-1 cup all-purpose flour

-2 tbsp cornstarch

-1/4 tsp baking soda

-1/2 tsp salt

1.) Cream Together the first five ingredients until combined and then mix in the last four to complete the cookie dough.

2.) Using whatever cookie scoop size you want, I use a ≈1 tbsp cookie scoop, and scoop the dough onto a parchment lined cookie sheet. Flatten the dough balls slightly with your hands to help them spread and then, using a fork, make crosshatches on top of each cookie.

3.) Bake at 350° for 9-13 minutes (it depends on your oven but that should be a good range) or until the edges have started to slightly brown. Allow to cool completely.

PB Filling:

-1/2 cup creamy peanut butter

-2/3 cup powdered sugar

-1/2 tsp vanilla

-3-4 tbsp heavy cream

1.) Cream together all of the ingredients and pipe in between your cookies. The filling will be super thick and kind of malleable.

2.) Pipe into the middle of two cookies, squeeze together, and enjoy!