Easy Oaatmeal Cream Pie Cookies
Ingredients
3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting
Directions
Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate,
covered, 2 hours or until firm enough to roll.The dough will remain fairly
soft.
Preheat oven to 350°.
On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with
a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment
paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans
to wire racks to cool completely. Repeat with remaining dough.
Spread frosting on bottoms of half of the cookies; cover with remaining
cookies.
Freeze option: Freeze cookies in freezer containers, separating layers with
waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.
Test Kitchen Tips
· Try rolling out your dough between two sheets of lightly floured waxed
paper.
· If you have a go-to vanilla buttercream recipe, feel free to swap it for
the pre-made.
Originally published as Easy Oatmeal Cream Pies in Cookies & Candies
Bookazine 2016. Taste of Home.
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