Oatmeal Cream Pies

Instructions

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, clove, and oats.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Splenda Magic Baker Brown, and Splenda Magic Baker together on medium-high speed for 1 to 2 minutes, until the butter is light and creamy.
4. Add the egg, vanilla extract, and molasses and continue beating, scraping the sides of the bowl occasionally, as needed. Add the dry ingredients slowly until the dough is thick and well incorporated on low speed. Set aside.
5. Using a 1-ounce/2-tablespoon ice cream scoop or simply a tablespoon, portion the dough into balls, then flatten the cookies out to about ½-inch in thickness by hand.
6. Place on the prepared baking sheet, leaving about an inch of space between each cookie. Put the baking sheet in the oven and cook for 10-12 minutes, until the cookies are just lightly golden around the edges. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
7. To make the buttercream filling, place Splenda Magic Baker Sweetener and cornstarch in a food processor and blend on high speed for about 1 minute, until the texture is similar to powdered sugar. Set aside.
8. In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature butter on high speed until creamy and fluffy, about 1 minute. Add the sweetener mixture, then beat on low speed to incorporate it into the butter, gradually increasing the speed to medium as it is incorporated.
9. Add the heavy cream, vanilla extract, and a pinch of salt, continuing to beat the mixture on medium speed until it’s very fluffy, 1 to 2 minutes.
10. Scoop 1-½ to 2 tablespoons of buttercream filling on the bottom side of half of the cookies, then top with the remaining cookies.