Take a ride down memory lane with this nostalgic treat because there’s nothing that reminds us of childhood more than an Oatmeal Crème Pie. This time we’ve added a fresh, modern spin on the classic recipe by swapping out sugar for honey (of course). The result is extra-gooey, soft cookies that beautifully complement a naturally sweetened cream cheese filling. Do yourself a favor and make these in bulk to share with your friends and family.

Yield 14-16 Cookies
Prep Time 20 Minutes
Total Time 45 Minutes



Directions

Cookies

Preheat the oven to 350 ℉. Line a baking sheet with parchment paper and set aside. 

In a stand mixer with the whisk attachment, or large bowl with a whisk, whisk together the softened butter, honey and molasses until smooth and creamy. Mix in the egg and vanilla extract until just combined. 

In a separate bowl, stir together the flour, oats, baking soda and salt. 

Pour the dry ingredients into the wet ingredients, and stir until combined.  Scoop using a 1-inch cookie scoop onto your prepared baking sheet, spacing about 2 inches apart.  

Bake for 8-10 minutes, or until the edges are golden and the centers are just slightly shiny. Let the cookies cool on the baking sheet for at least 20 minutes to finish setting up before frosting. 

Bake the rest of the cookie dough in batches. 

Frosting

In a stand mixer with the whisk attachment, or large bowl with a whisk, whisk together the softened butter and cream cheese on high speed for 1 minute. 

Add in the honey, vanilla extract and salt. Whip at medium speed until combined, about 30 seconds.  

For best results, let the frosting chill for 30 minutes before frosting.  To frost- flip 1 cookie over and add about 1 tablespoon of frosting to the underside. Top with another cookie to make a sandwich. Repeat with all of your cookies.