oatmeal bourbon cream pies


For oatmeal cookies:

 1-1/2 cups of quick or old fashioned oats

1-3/4 cups of flour

1 cup of brown sugar

1/2 cup of white sugar

1 cup of butter (2 sticks), melted and cooled

1 whole egg

1 egg yolk

1/2 tsp of baking soda 

1 tsp of vanilla extract

1 tsp of cinnamon

½ tsp of salt

For bourbon buttercream:

¾ cup of butter (1-1/2 sticks), softened

2-1/2 cups of powdered sugar

1 tsp of vanilla extract

About 2 tbsp of your favorite bourbon  (I used Maker’s Mark)

1 tbsp of heavy cream or half & half


Preheat your oven to 325. Starting with ingredients for the oatmeal cookies, in a bowl, mix together butter, white sugar, and brown sugar. Add in eggs and vanilla, and mix well. In another bowl, mix together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. Lastly, add in the oats, mixing until just incorporated. Line your baking sheet(s) with parchment paper or foil. Scoop cookies onto the baking sheet. Be sure to make an even amount, as each oatmeal pie will need two cookies. The size of the cookies will vary based on how many you would like to make – you can make them small or large. The larger the cookies, the longer they will need to bake. After the 10 minute mark, begin to check on the cookies; they shouldn’t take longer than 15 minutes. You want them to be golden. Let cool completely before filling with the cream. For the bourbon buttercream, cream together the butter and powdered sugar. Add in the vanilla extract, heavy cream, and bourbon. You may need to add more bourbon (or you can use heavy cream) to get the cream to your desired consistency. You can use less bourbon if you don’t want the taste too strong. You want the cream to be smooth, but not runny. If it gets runny, add more sugar. If it gets too thick, add bourbon/heavy cream. Once the cookies are cooled, assemble. You can use a pastry bag to make the cookies neat, or use a knife. Enjoy!

*Note: If you would like to make these for kids or don’t drink alcohol or don’t like bourbon, you can use heavy cream instead. These can be refrigerated for up to a week. Bring to room temperature before serving.