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Name: Homemade Oatmeal Pies with Salted Buttercream
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 24
Cuisine: Dessert
Ingredients: 1 cup salted butter, softened; 3/4 cup sugar; 3/4 cup firmly packed light brown sugar; 2 large eggs; 2 tsp. vanilla; 1 1/2 cups all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. cinnamon; 3 cups uncooked regular rolled oats; 1 cup chopped toasted pecans; Salted Caramel Buttercream; 16 caramel candies; 3 Tbsp. heavy cream separated; 1/2 cup softened butter; 3 oz. softened cream cheese; 2 tsps. vanilla; 1/2 tsp. kosher salt; 1 16 oz pkg. powdered sugar

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INGREDIENTS

1 cup salted butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
Salted Caramel Buttercream
16 caramel candies
3 Tbsp. heavy cream ; separated
1/2 cup softened butter
3 oz. softened cream cheese
2 tsps. vanilla
1/2 tsp. kosher salt
1 16 oz pkg. powdered sugar

INSTRUCTIONS

1. Preheat oven to 350. Beat butter and sugars with a heavy-duty mixer on medium speed until cream, about 2 minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

2. Using a 1 1/2-inch cookie scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in center, 9-10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

3. Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream

1. Microwave caramels and 1 Tbsp. heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals. Stir in 1 additional Tbsp. cream. Cool at room temperature until lukewarm, about 30 minutes. Beat 1/2 cup softened salted butter and 3 oz. softened cream cheese with an electric mixer on medium speed until cream; add 2 tsp. vanilla and 1/2 tsp. kosher salt; beat until combined. Gradually add powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition. Add 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency, if needed.

NOTES

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Homemade Oatmeal Pies with Salted Buttercream

1 cup salted butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
 Salted Caramel Buttercream
16 caramel candies
3 Tbsp. heavy cream separated
1/2 cup softened butter
3 oz. softened cream cheese
2 tsps. vanilla
1/2 tsp. kosher salt
1 16 oz pkg. powdered sugar

1. Preheat oven to 350.   Beat butter and sugars with a heavy-duty mixer on medium speed until cream, about 2 minutes; add eggs and vanilla, and beat until just combined.  Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds.  Stir in oats and pecans.

2. Using a 1 1/2-inch cookie scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.)  Bake in preheated oven until golden but still soft in center, 9-10 minutes.  Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

3. Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream
1. Microwave caramels and 1 Tbsp. heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.  Stir in 1 additional Tbsp. cream.  Cool at room temperature until lukewarm, about 30 minutes.  Beat 1/2 cup softened salted butter and 3 oz. softened cream cheese with an electric mixer on medium speed until cream; add 2 tsp. vanilla and 1/2 tsp. kosher salt; beat until combined.  Gradually add powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition.  Add 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency, if needed.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 24 Servings

Calories: 321
Calories from Fat: 240 (75%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 3g
Cholesterol 90.8mg		28 %
Sodium 1995mg		69 %
Potassium 102.6mg		3 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 17.7g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 321

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