Maple-Nut Oatmeal Cream Pies
By: Natalie (Perrys...
Published: Tuesday, November 2, 2010 - 8:39pm

Ingredients




2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon salt
5 eggs
1 cup unsweetened applesauce
2 tablespoons water
1/2 cup vegetable or canola oil
1 teaspoon vanilla
3/4 cup chopped nuts (pecans, walnuts, almon
Maple filling:
4 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon maple flavoring
milk, if needed

Preparation

1 In a large bowl, combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. 2 In another bowl, beat eggs, applesauce, water, oil, and vanilla until well mixed, then stir into dry ingredients just until moistened. DON'T overmix. Gently fold in the nuts. 3 Drop batter by 2 tablespoons, 2 inches apart on a greased cookie sheet, shaping each into a circle. Bake at 350 for 9-10 minutes or until tops are firm. Remove to wire racks to cool. 4 In a small mixing bowl, beat filling ingredients together until light and fluffy, about 2-3 minutes. Add a tablespoonful of milk if you'd like it thinner. (I usually add 1 or 2.)  5 Spread over bottom of half the cookies; top with remaining cookies. Store in refrigerator. 6 Note: If you find that they spread too much when baking, add a few tablespoonfuls of flour to the remaining batter.

About


Soft, moist, nut-studded oatmeal cookies with whipped maple cream cheese filling. Dare I say these were better than most cupcakes I've eaten?