Oatmeal Creme Pies

3 sticks unsalted butter, room temperature

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

3 eggs, room temperature

1 teaspoon vanilla extract

1 tablespoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt

1.5 tablespoons Pumpkin Pie Spice

3 cups all-purpose flour

3 cups oatmeal (not quick cook)

2 cups raisins

1 cup egg whites (approx.4 egg whites)

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

3 sticks unsalted butter, room temperature, cut into tablespoons

pinch of kosher salt

‍

Make the Cookies

1. In the bowl of a stand mixer fitted with paddle attachment or with a handheld mixer, cream butter and sugars until creamy, about 3 minutes.

2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.

3. Stir in the baking powder, baking soda, salt, Pumpkin Pie Spice and flour. Mix until just combined.

4. Mix in the oatmeal and raisins until thoroughly combined. Cover with plastic wrap and refrigerate 1 hour.

5. Preheat oven to 350ºF. Line 2 sheet pans with parchment paper or silicone mats.

6. Using a 1/4 cup scoop or 2 spoons, drop mounds of dough, spacing 2 inches apart onto prepared pans.

7. Bake for 12-15 minutes, or until the edges are golden brown and the middle is slightly underbaked and gooey. Remove from oven, let the cookies cool on the pan for 1 minute, then transfer to a wire cooling rack. Cool completely.

‍

Make the Filling

1. This can be made 2 days ahead. It can be stored on the counter or in the refrigerator. If refrigerated bring up to room temperature before using.

2. Place the egg whites and sugar in a metal bowl of a stand mixer. Place the bowl over a pan of simmering water (make sure the bowl does not touching the water). Whisk the egg white mixture constantly until sugar is dissolved and mixture comes to approximately 160ºF.

3. Immediately place the bowl on the stand mixer with the whisk attachment. Whisk the egg mixture on high until the frosting has become thick and glossy and stiff peaks form. Continue to whip frosting until the bowl feels room temperature to the touch, about 10 minutes.

4. Switch the whisk attachment to the paddle attachment. With the mixer on low, add the softened butter, 1 tablespoon at a time, beating until smooth after each addition.

5. Add in the vanilla extract and the pinch of salt. If needed, continue beating until smooth.

Assembly

1. Spread 1/4 cup of frosting in the center and to 1/2 inch from the edge of 12 cookies. Top with the remaining 12 cookies and gently press to seal.

2. Store in an airtight container for 3 days or freeze for 2 months. If frozen, bring to room temperature before serving.

‍