Like any other sweet treat, homemade is almost always better than store bought. I had seen a ton of versions of this famous treat and they all sounded great and the photos were all mouth-watering that it was almost too hard to pick one to try and that is why it took me so long to finally just pick one and give it a go!
I went with the recipe that didn't have the most butter, but didn't have the least and I went with one that had all brown sugar, because brown sugar makes a super soft cookie and that is what I was looking for. I decided to ignore all of the cream filling recipes and go with one of my favorite frostings. It is the original recipe that I based my Whipped Eggnog Frosting off of. It is the lightest frosting and it has a great texture and flavor. I know it is different than the store-bought version, because I saw an episode of Unwrapped and it showed us that the real cream filling is made with shortening, powdered sugar, corn syrup and vanilla flavoring and they whip air into that. Whichever type of filling you decide to go with, these will be delicious either way!
3/4 c. unsalted butter, softened
2 c. packed brown sugar
1/2 tsp. salt
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
2 c. quick-cooking rolled oats
2 tsp. baking soda
3 Tbl. hot water
1 batch Whipped Vanilla Frosting
Preheat oven to 425 degrees. Lightly grease a baking sheet and set aside. Cream butter and sugar until light and fluffy. Add eggs and mix to combine. In a separate bowl, sift together the salt, flour, baking powder and cinnamon. Add to the creamed mixture. Add the oats and mix until combined. In a small dish, add the baking soda to the boiling water and stir into the rest of the batter. Drop by the Tablespoon onto baking sheets, about 2-inches apart and bake until the cookies are just starting to turn golden around the edges, 8-11 minutes. Cool the cookies on a wire rack. Once completely cooled, spread vanilla frosting over flat side of one cookie and top with the flat side of another cookie. Repeat. Yield: around 44 cookies or 22 sandwiches.
Jenn's Notes: I made a half a batch of both the cookies and the frosting. I typed the recipe above with the measurements that I used. The cinnamon is needed to help these taste like the store-bought ones, so don't leave it out. I baked my cookies for 8-9 minutes. (Remember you want them to be soft). Don't judge the sandwiches the first night you make them, they really need to sit overnight in order to taste like a store-bought oatmeal cream pie. They are delicious and I can't stop eating them!