Oatmeal Cream Pies
For the cookies:
Preheat oven to 350°F and adjust rack to middle position. Place butter, muscovado and whole cane sugar in the bowl of a standing mixer. Using beater attachment, beat butter and sugars on medium speed until combined, about 1 minute. With mixer on low, add egg and vanilla. Stir together flours, oats, baking soda, sea salt, and cinnamon. Turn mixer on low and slowly add flour mixture to butter mixture until incorporated.
Scoop dough using a 1 1/2-inch cookie scoop (if you don’t have this kind of scoop you can scoop it out with a spoon, just try and scoop the balls evenly) and put on a baking sheet lined with parchment paper. Bake for 11 minutes. Cool to room temperature.
For the Filling:
1/2 cup organic whole cane sugar or sucanat
1 teaspoons vanilla
pinch of salt
2 sticks butter, softened, each stick cut into tablespoons
In the bowl of a standing mixer whisk together, eggs, whole cane sugar, vanilla and pinch of salt. Set bowl over pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Beat egg mixture on medium-high with whisk attachment until light and billowy, about 5 minutes. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added it might look curdled, but keep mixing. Turn mixer on high and beat for 1 minute until light and fluffy.
To assemble cookies: Spoon buttercream into a pastry bag with a large tip attached. (If you don’t have a pastry bag, simply spoon the buttercream into a ziploc bag and snip one corner off of the bag.) Pipe about 2 tablespoons buttercream onto half of the cookies. Top the frosted cookies with another cookie to create a sandwich.
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