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Bake, Christmas, Desserts

Golden Oat Milk Creme Pies

Golden Oat Milk Creme Pies
Leslie Grow / For The Times

Little Debbie’s oatmeal creme pies were my favorite sandwich cookies in childhood. That chewy-tender cookie sandwiching a softer-than-Oreo-filling “creme” was irresistible any time I passed a vending machine selling them. To make my L.A. ode to those perfect cookies, and ... Read more

45 minutes. Makes 18 cookie sandwiches.

Dough

  • 1 ¾ cups plus 2 tablespoons all-purpose flour (8 ½ ounces; see note)
  • 1 cup oat flour (5 ounces; see note)
  • 1 tablespoon cornstarch
  • ¾ cup packed coconut palm sugar or dark brown sugar
  • ½ cup granulated sugar
  • ½ cup unsalted butter, at room temperature
  • ½ cup vegetable shortening, at room temperature
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cardamom
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature

Filling

  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted (1 pound)
  • ¼ cup oat, cashew or almond milk, or whole milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.
Note: When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.

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