Baked Oatmeal – Nance & Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was Baked Oatmeal, found over at I Am Baker. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s choice. Apparently Nance has a thing for oatmeal. I kinda like it too, even though I hardly ever eat it. I don’t know why I hardly ever eat it – it just never occurs to me, I guess.


The ingredients:

Baked Oatmeal 01

Quick oats, brown sugar, white sugar, milk, melted butter, an egg, baking powder, peanut butter, salt, and a bottle of rum. Okay, that’s not rum – it’s homemade vanilla. I made it in bulk almost two years ago, and it is FABULOUS. I should make and market it. I could call it Fabunilla! I wonder if Teresa would sue me for jumping on the “Fabu” brand?

(Don’t get excited, I am NOT making and selling homemade vanilla, because there’s alcohol involved and all sorts of rules for the selling of such, and I’m sure I’d get tossed into the slammer and THEN who would scoop the litter boxes, I ask you?)

Also, the honey roasted peanut butter was the only kind I had on hand. That stuff is SO FREAKIN’ GOOD on a blueberry bagel.

The recipe mentioned that you can bake the oatmeal in an 8×8 pan or a 9×13 pan depending on your preferences, so I decided to try it both ways since it was such a simple recipe.

Baked Oatmeal 02

Throw everything in a bowl and mix it up. Wow, that’s difficult, huh?

Dump everything into a baking pan. The recipe didn’t say anything about greasing the pan, but I figured it was better to be safe, so I coated both pans with Baker’s Joy.

Baked Oatmeal 04

The 8×8 pan above, the 9×13 below.

Baked Oatmeal 03

Pop ’em in the oven, set the timer for 20 minutes, then start cleaning up the kitchen.

Baked Oatmeal 05

Inspector Magoo wandered into the picture a little late, but was willing to pitch in on cleanup duty.

It actually took about 25 minutes for my baked oatmeal(s) to turn brown around the edges.

Baked Oatmeal 06

Above, the 8×8. Below, the 9×13.

Baked Oatmeal 07

Baked Oatmeal 08

The bar from the 9×13 pan in the front, the 8×8 bar in the back. I took a bite of each. The verdict?

They were both good, but I slightly preferred the 9×13 bar. I ate it with a scoop of chunky caramel-apple jam.

Baked Oatmeal 09

Inspector Magoo was not impressed with the jam, but I gave him a few crumbs of the baked oatmeal, and he thought it was just fine.

Baked Oatmeal 10

Will I make this again? Yeah, probably. It’s super simple to make, and all the ingredients are standards in my pantry. Next time I’ll likely toss a handful of dried blueberries in, because I love those things. Chocolate chips might be good, too.

Fred, however, did not care for them at all. Something about the texture did not please his palate. I fed the 8×8 pan to the chickens, and kept about half the 9×13 pan for eating with breakfast throughout the week. The pigs got the other half of the 9×13 pan, but I’m wishing I’d kept those for myself, too!


Nance’s Take:

Robyn already warned me that I had better up my game with this entry because she said that her recipe story was boring.  What the fuck with the pressure, Robyn?  Stress makes my head hurt and what she did is rude because now I’m going to have to break out a family secret regarding oatmeal.

My mother (Shirley) is well-known for two things…

1.  She’s an incredibly hard worker.  I come from a long line of bust-your-ass worker bees (which is why I can’t relax to save my life, thanks mom!).

2.  She is a very fun/nice person. She’s the  one that carries on at the parties (and funeral homes, OHMYGAWD) and is always joking around and laughing, blahblahblah.

Okay, three things, but I’m not going to get into that tube-top/sweatpant business here. Hee!

My mother had an aunt that was very, very poor and this very, very poor aunt always (ALWAYS) cooked oatmeal.  She had it for every single meal.  Baked, boiled and fried (no lie).  Apparently she wasn’t that much into house cleaning because they called this aunt Dirty Gert.  Are y’all horrified by this yet?  Because I certainly am. They called their aunt Dirty Gert!

Years ago, Shirley was at our family reunion carrying on like she is wont to do. She was having a good ol’ time getting in her yuk-yuks about Dirty Gert and wondering (OUT LOUD) if Dirty Gert’s covered dish would be something made with oatmeal.  Yeah, my mother is an ASSHOLE, people.  A little while later Dirty Gert arrived at the reunion with her family. She didn’t bring a covered dish…because she was on the receiving end of a horrible stroke that left her in very bad shape.  My mother felt like shit.  AS SHE SHOULD HAVE.  And that is why any time oatmeal is mentioned in this house we always think of my mother’s aunt, Dirty Gert, and we also remember the time my mother really, really stepped in dog shit.  The end.

So now you know what I was thinking about when I started to make this recipe.  Dirty Gert, for the win! I was also thinking that I couldn’t believe I was making baked oatmeal.  At 8 o’clock at night.  What?  I’m the procrastinating queen!  Thankfully, this was a one bowl kind of deal.


Am I the only one that scrapes their spatula off on the side of the bowl? I’m almost positive that no self-respecting food blogger would show this, but I never said I was one of those people.  Shout-out to the foodie/food snobs!  I bet this makes you nervous!  Also:  Polish Pottery!


I mixed it up (by hand, no mixer necessary) and threw it into a well greased 9 x 13 pan. It didn’t say to do it, but I wasn’t in the mood to be scrubbing cookware. I used the 9 x 13 pan because the recipe mentioned granola bars and I was all in. I might have made the granola bar part up in my head, but whatever.  I was hopeful.  And also…


My 8 x 8 dish was otherwise occupied.  Felina thinks she’s a super-star now and is obviously trying to force her way into the fame that comes with this site (ha!).  Go away, you googly-eyed ugly dog!  You can’t cook and you don’t clean.  What the hell good are you?

Man, I’m in trouble if Shirley reads this entry.  Not because of Dirty Gert, but because I said bad things about the baaaaaaaby.  Sigh.


Truth Game: I didn’t have much faith in this recipe so I also made a pan of brownies at the same time.


If you have a chance to buy this pan for brownies, DO IT. It gives you those great edges and OHMYHELL, I LOVE IT. Another Truth Game: Robyn got this for one of my birthdays because she knows I like this kind of stuff and won’t get it for myself. Robyn’s super cool that way.


Back to the Baked Oatmeal. This is what it came out like.


And this is after they were cooled and cut. They weren’t exactly a granola bar like I thought they would be. It was more like flat oatmeal cake, minus the flavor.


My mother, the niece of Dirty Gert, LOVED IT. RAVED ABOUT IT. PLANS ON MAKING IT AND TAKING IT TO FAMILY GET TOGETHERS. I can’t even with this woman.


And this, in my humble opinion, is how I feel it should be served.

Baked Oatmeal - Nance & Robyn make the same recipe.
Prep time
Cook time
Total time
Original Source/Author:
: breakfast, snack
Serves: 12
  • 1-1/2 cups quick cooking oats
  • ¼ cup packed brown sugar
  • ¼ cup white sugar
  • ¾ cup milk
  • ¼ cup melted butter
  • 1 egg
  • 1 tsp baking powder
  • ¾ tsp salt
  • 1 tsp vanilla
  • ½ cup peanut butter
  1. Preheat oven to 350 degrees.
  2. Put all the ingredients is a bowl and mix until combined.
  3. Use an 8x8 baking dish for thicker (softer) bars; use a 9x13 for thinner (less gooey) bars.
  4. Cook for 20-25 minutes or until edges are golden brown.


Crockpot Steel Cut Oatmeal – Nance & Robyn make the same recipes

Every week we’ll post a recipe that we both made. This week’s recipe was Crockpot Steel Cut Oatmeal, found over at Ground Beef Budget. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s pick, and I was totally on board. I read, months ago, about how good steel cut oatmeal is, so I rushed right out and bought a container of it. It’s been sitting in the damn pantry ever since. I do that shit all the time, make a special trip to buy some ingredient or another, and then never make the recipe the ingredient was bought for. I drive myself nuts when I do that.

The ingredients:

Oatmeal (1)

Steel-cut oats, vanilla, cinnamon, milk, butter, brown sugar. The recipe suggested dried apple slices or other dried fruit and I had no dried apple slices on hand (it’s not a pantry staple for me), I used blueberry-flavored dried cranberries (you blueberry haters can shut it.) Also, not pictured: 2 cups of water.

Step one, combine all your stuff in a heat-proof bowl that will fit in your crock pot and allow room for a water bath. I had exactly one bowl that fit the bill, my Pyrex 1.5-liter bowl, so I used that. When you toss all your ingredients into the bowl and mix, you don’t get the prettiest result. I’m not going to say what this looks like, but I think you know what I’m thinking.

Oatmeal (3)

Put the heat-proof bowl in your crock pot, fill it with water to the height of the liquid in the bowl.

Oatmeal (4)

Cover it, set it on low, and go the hell to bed.

Oatmeal (5)

I started mine at like 8:30 at night, because if Fred gets in bed past 9:13 in the evening, he acts like I’ve forced him to stay up ALL NIGHT LONG. I swear to god, I used to be a night owl. Last night I was asleep by 10:01. Par.tay.

I was up at 5:01 because I had kittens to check on and things to do, and this is what the oatmeal looked like.

Oatmeal (6)

Is it just me, or do my blueberry-flavored cranberries look like black olives? I stirred it up, and it looked a little less nasty.

Oatmeal (7)

Just a note, getting the damn bowl out of the GODDAMN crock pot without dipping my oven mitts into the hot water proved impossible, and I found it annoying. If I had a higher bowl, I would use that in the future. I do not have a higher bowl that would also fit in the crock pot right, so I should just shut the fuck up.

“Self,” I said to myself, “I wonder if it will be possible to get a decent picture of this stuff?”

Oatmeal (9)

Oatmeal (10)

Uh… nope. Not really. Not possible for me to take a picture that makes oatmeal look pretty. This might be because oatmeal is not a pretty food. Now, watch: that goddamn Nance will post a picture of her oatmeal that will make y’all drool. Damn her.

The verdict? This stuff is good. I don’t know that I’d use blueberry-flavored cranberries again, but I’d probably use frozen blueberries (I love blueberries, shut up) or maybe I’d suck it up and buy dried apple slices. For that matter, I bet applesauce stirred into the oatmeal would be good.

Will I make it again? Probably. Who doesn’t like oatmeal? In fact, I’m eating leftover oatmeal for lunch later!


Nance’s Take:
Truth Game:  I had never heard of Steel Cut Oatmeal until I read about it on a blog written by a woman named Carrie.  She was an overweight mom of two boys who decided to get off her couch one day and OHMYHELL, SHE’S A SKINNY MINNIE THAT IS RUNNING MARATHONS NOW!


Meanwhile, she had mentioned the oatmeal in one of her entries and I pretty much rolled my eyes because she’s all healthy now so I was all whatever, I get my oatmeal out of an envelope, thankyouverymuch, now please pass the cancer causing chemicals.

And then my mom decided to have some health issues and all the sudden I’m buying whole wheat bread and looking for anything that had a shit ton of healthy whateverthefucks in it.  Gawd, do you realize how hard it is for someone like me to eat something that looks like this…


I was convinced that no good was going to come from eating what appears to be the kind of food one feeds a parakeet or hamster/rodent type animal.

The word “oatmeal” is what did it for me.  I love oatmeal.  I grew up on it (not this kind) and think it’s fabulous.  So I really had high expectations for how this was going to turn out.  That is, until I opened the package and saw this shittin’ mess.


Please note the time. Yup. I started this hot mess at 11:30 at night because I am an idiot. The good news is that it’s incredibly easy to mix up.


Dump your parakeet feed into a bowl. And then dump everything else in with it. Stir.  Hey, I can do this!  I’m not even that tired!


You need to have a bowl that is heatproof (no rubber) because you’re going to put this inside the crockpot and surround it with water. And that water is gonna get hot. Don’t be STUPID. By the way, that bowl (which is Polish Pottery) was found at a thrift store for $6. Eat your heart out, suckers!


I was so pissed off when I took this photo because, of course, there was no one around when I could have used a hand to take this picture. I might have cussed LOUDLY. Maybe. Probably. Okay, YOU KNOW I DID.


Oh, hello probably more than two tablespoons of butter. I didn’t bother to technically measure it. I eye-balled it and called it good (and it turned out that I was right, hmph).


This was my kitchen assistant for the recipe and as you can see, TOTALLY USELESS and DOES NOT PAY ATTENTION.


I set that baby up and threw myself into bed because my dumb ass was tired.


Do you think you can get your head in there any further, Maddy? Sheesh. By the way, I would like to note that this is the asshole cat from Alabama that I adopted (oh, so stupid was I). It was also the first bottle fed kitten that Robyn fostered. She is the biggest pain in the ass, hates Rick with a passion, and is really kind of rude to company.  But I love her dearly and wouldn’t change a thing about her.


This is what it looked like the next day. No, the bowl did not move while it was cooking. My husband had some for breakfast before he left for work and he moved it.


It smelled fabulous. I was dying to try it because I was amazed that it didn’t look like the stuff I put in it the night before.


I threw a few craisins on it (Cranberry/Cherry) and it was ABSOLUTELY FABULOUS. Loved it. It’s just like oatmeal, only better. That’s the only way I can describe it. And it’s supposedly healthy so it’s a win-win. Rick loved it, my mom loved it, and Trey says, “I don’t eat oatmeal” so he never tried it. His loss. More for me!

It will definitely go into the recipe book as a winner!

Crockpot Steel Cut Oatmeal - Nance & Robyn make the same recipes
Prep time
Cook time
Total time
Original Source/Author:
: breakfast
Serves: 2-3
  • ½ cup Steel Cut Oats
  • 2 cups water
  • ½ cup milk or half and half
  • 1 teaspoon vanilla
  • 1 tablespoon butter or margarine
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • ¼ dried apples or other dried fruit (optional)
  1. Start this recipe just before you go to bed:
  2. Find a heat proof bowl that will hold all the ingredients and will also fit into your crock pot with a space around it for a water bath. Note: If you are using dried fruit they will plump up when cooking so also allow space in the bowl for that as well.
  3. Mix all the ingredients and pour into the heat proof bowl that will fit into your crock pot.
  4. Pour water into the crock pot surrounding the bowl for the water bath and fill to the same level of the liquid in your bowl. Place the lid on your crock pot, and cook on low for 7-8 hours. If you like a creamier oatmeal add some warm milk or cream to thin it out just a bit.
  5. You can top with cream, raisins, dried cranberries, brown sugar, cinnamon, pecans and walnuts, etc. (Get all your toppings out in bowls and cover with plastic wrap so that it will be ready also in the morning.)


Oatmeal Cream Pies

Every week we’ll post a recipe that we both made. This week’s recipe was Oatmeal Cream Pies,  found over at Blooming on Bainbridge.  The printable version of the recipe is at the bottom of this page.

Robyn’s take:  

It was my turn to choose this week’s recipe, and after the past few weeks of dinner-type recipes, I was wanting to choose a dessert or an appetizer or a snack. But none of the recipes in my huge and ever-growing stack appealed to me. I was at a loss. And then came Twitter. I stumbled across an exchange between Erica and Mrs. Irritation that led me to the above-linked recipe for oatmeal cream pies.

Now, anyone out there who hasn’t had a Little Debbie Oatmeal Cream Pie, I feel sorry for you because they are awesome and amazing and always a favorite around here. As soon as I saw the recipe, I knew I was going to make them, with or without Nance joining in. Luckily, she was up for it.

What I liked the most about the recipe is that everything that it called for, I had in the pantry or the fridge. Recipes that don’t require me to go out to the grocery store are always the best.


OCP (1)

These are the ingredients for the cookie part of the recipe – if you hadn’t guessed, first you make the cookies, then you make the filling, then you slap it all together and shove it in your face. So the cookies consist of butter, brown sugar, white sugar, flour, oats, an egg (not pictured), vanilla, baking soda, salt, and cinnamon.

After you start your oven to preheating and line your cookie sheets with parchment paper (or I guess those silicone pan liners would work, too), you’re going to cream your sugars and your butter together ’til it’s creamy.

OCP (2)
Mmmm, creamy.

OCP (3)
Then add your egg and vanilla, and keep on mixing.

While that’s mixing, run over to the other end of your counter, and spoon your flour into a measuring cup and then level it with a knife. Dump your flour into a bowl, add baking soda, salt and cinnamon, and stir it together. Add the oats and then mix it all together well.

OCP (4)
See? Mixed together well.

Then add your dry ingredients to your wet, and mix well.

Once everything is mixed together well, get out your handy-dandy 1-Tablespoon scoop – I have this one, I SUPPOSE you could use an actual tablespoon – then scoop up your dough and drop it 2″ apart on your parchment-lined baking sheets.

OCP (5)
Why yes, my baking sheets DO need a good scrubbing. They’re not DIRTY, they’re just stained, and did I ask your opinion on the matter? I did not. Go over there and stand with the cinnamon and baking soda, which is also being judgmental. Y’all can mock the cleanliness of my kitchen together.

The next step is very important if you want to be stupid like me: set the timer for 10 minutes and then wander off to do something. Do not allow it to enter your mind that perhaps you should check the cookies a few minutes earlier just in case they cook more quickly than expected. In the 10 minutes after I put the first cookie sheet in the oven, I think I actually forgot that I was making something. I was folding towels when the timer went off, and I was momentarily puzzled, all “?”

Ten minutes is too long in my oven; your mileage may vary.

OCP (6)

The next pan I took out at nine minutes, and the third pan cooked for eight and a half. Eight and a half seems to be the perfect amount of time in my oven – at least, this time. Next time could be different.

OCP (7)
Bottom rack was ten minutes, middle rack nine, and top rack eight and a half.

It is entirely possible that the cookies got so well-done at ten minutes because I wasn’t using quite enough dough – I ended with 44 cookies instead of the 36 the recipe said I’d get, so there’s that. I probably should have gone with more of a heaping scoop-full rather than an even scoop-full.

While the cookies were cooling, I made the filling. I didn’t get a picture of the filling ingredients, but I think y’all know what butter, vanilla, powdered sugar, and whipping cream look like, don’t you?

I made a double batch of the filling, because I’m pretty sure that you can never have too much filling.

So I put the softened butter into the mixing bowl, sifted the powdered sugar on top of that, and then added the vanilla.

OCP (8)
Someone really needs to declutter the counter. It looks like everything in the kitchen came to life and stomped over to see what the hell was going on.

Because I had so much powdered sugar in the bowl, I turned it on low and then moved to put my hands at the top of the bowl so as to minimize the amount of powder that came flooping out of the bowl.


Guess who’s a clumsy asshole? I hit the speed lever thingy with my big stupid klutzy hand and voi-fucking-la:

OCP (9)

There was a crapload of it on the floor, too. Thank god for my Dyson handheld vacuum. I thought about tossing everything in a container for the chickens (chickens adore anything powdery. If it’s sweet, so much the better) and starting over with the filling. But I opted instead to keep going, and just add half a cup of powdered sugar and hope for the best. Once the sugar, butter and vanilla was combined, I added four tablespoons of whipping cream and then turned it on high for a couple of minutes.

Luckily, it turned out just fine.

OCP (10)
You might call this “cream filling.” I’d call it buttercream frosting, myself.

I took no pictures of the process, but basically I used the same 1-tablespoon scoop to scoop up the filling and put it between two cookies, which is simple enough, and there you go.

OCP (11)

The verdict? OMG SO GOOD. We gave the crunchy, overcooked cookies to the chickens, but the ones that I cooked for eight and a half minutes? PERFECT. SO tasty.

(Though as Fred said, you could put buttercream frosting between two pieces of cardboard, and it’d still taste good.)

I don’t know that I agree that they’re like the Little Debbie oatmeal cream pies – I mean, they are similar, but there’s a difference in the consistency of the cookies. They are certainly really, really good, and homemade always trumps the chemical bombs you can buy in the store. Fred liked them even more than I did, so I’ll definitely be making these again.



Nance’s take:

Ever since I said no to seafood for this site (meaning we will never tandem test a seafood recipe – Robyn can put up as many seafood recipes as she wants here) I have felt obligated (say that with a drawn out sigh, hee) to okay every single thing that Robyn sends my way.  It’s like Catholic guilt, minus the Catholic.  I have no idea why I make ridiculous rules like this for myself, but it does give me something to bitch about and having something to bitch about pretty much makes my world go ’round in case you haven’t noticed.  And boy, I did some bitching when it came to this recipe.  I’ll be honest here…when I first saw the site I was instantly judgmental over all that pink business.  I was rolling my eyes hard and wondered where in the hell Robyn found this crackpot site.  And then I started reading the site because I am a certified nebshit* and found that I liked it.  She’s totally not my thing with all that pink and whatnot, but damn she’s so FREAKING HAPPY that you kinda have to like her. So I definitely recommend this site if you’re one of those people that is completely over reading the boo-hoo, woe is me blogs (who ‘dat?).  So yeah, Nance has a heart after all.  Small and mostly black, but it’s there enough to say okay to a blog that’s perky and pink!


But I still had my issues.  Like where is the freaking recipe so I can print it?  Wait.  What?  The recipe is a picture?  You have got to be kidding me.  I may have ended up thinking she has a cute site, but I still think she should (in the interest of her readers because sometimes they matter too) have typed up the recipe in a printable format.  Lucky for you, Robyn typed that bitch up down below so you’ll be good to go.  She’s a smart one, our Robyn.

As most of you know, I had weight loss surgery a gazillion years ago. The reason that I bring this up is because one of the side effects of the surgery is a thing called dumping syndrome.  Not to be confused with the dumps because ohhellno, would I have a surgery that made me shit my pants if I ate the wrong thing.  My version of dumping syndrome means that I instantly start sweating and do not feel well at all.  And by not feeling well I mean I have to go lay down somewhere.  And then when it’s over my blood sugar bottoms out so bad that I need to take two glucose tablets.  Everyone has a different version of this syndrome and some people don’t get it at all.  I’m not going to mention any names but there are certain people who do not fear the wrath of too much sugar intake (cough:robyn:cough) As soon as I looked at this recipe I knew I was done for.  The frosting alone would kill me – 2 cups of confectioners sugar mixed with a stick of butter? This was not going to end well.  Sigh.


Hey, guess who didn’t have her butter softened in time?  I had this shit in the freezer.


I chopped it up and threw it in the microwave for a bit.  I’m not going to give you a time on this because everybody’s microwave is different.  That makes me nervous when people give out the time to microwave something.  It may take me 10 seconds on high and someone else’s microwave could take a whole minute. I always chop it first because if you throw a solid stick in there sometimes it looks like it’s softened, but the inside is liquid. Oops!


Action shot because I get bored and every fat fatty knows that this is the absolutely best part of the cookie making process.  Butter and brown sugar, ftw.  I really get annoyed with taking pictures while I cook so you have to endure my action shots.  It’s required by law.  And also, Robyn is a COPYCAT because I see her up there taking action shots.  Hmph.


This looks kinda strange to me, but I can’t figure out why.


I actually busted out with the cookie scoop to do these. And I used the silicone whatever the hell it’s called to make the cookies rather than parchment paper. I treat parchment paper like it’s the rarest thing on the planet because it’s so freaking expensive. I know it’s pathetic. I know.


You gotta love a man who will do your dishes for you. And also, my mom. I cannot tell you how freaking wonderful it is to have those two knuckleheads help me out with clean-up when I’m creating/destroying in the kitchen.


My cookies did not look like the ones on the recipe website. AT ALL. And then it dawned on me that I forgot to add the additional quarter cup of butter. I had thawed two sticks (1 cup of butter) and was planning on using a quarter cup from my butter dish and completely forgot. Ugh, I’m such a dumb-ass (shut-up, Jane)! So we added the extra butter by hand. The next batch flattened out a wee little bit. So we tried it with parchment paper and they flattened out more, but not as much as the website and not as much as Robyn’s. I have no idea where I screwed them up.


The family verdict: They were good, but don’t bother making them again. The frosting was too sweet for everyone so I ended up throwing it away and we’re just eating them as regular ol’ oatmeal cookies. I may have overcooked them a bit because they were pretty hard. And today they are really hard (as in, I’m not risking tooth breakage). But I can honestly say that this is not a bad cookie at all (if you make it right) and you can always tweak the frosting to your liking.

*Pittsburgh speak meaning a nosy person.  Not to be confused with noisy.  I’m pretty quiet for the most part.

Robyn & Nance Try the Same Recipe - Oatmeal Cream Pies
Prep time
Cook time
Total time
Serves: 18ish
  • Cookies:
  • 1¼ c. butter, softened
  • 1 c. packed brown sugar
  • 1½ c. flour
  • 3 c. oats
  • 1 egg
  • 2 t. vanilla
  • 1 t. baking soda
  • ½ t. salt
  • ¼ t. cinnamon
  • Cream Filling:
  • ½ c. soft butter
  • 1 t. vanilla
  • 2 c. powdered sugar
  • 1 - 2 T whipping cream
  1. For the cookies:
  2. Preheat the oven to 375F.
  3. Beat butter and sugar until creamy.
  4. Add egg & vanilla and mix well.
  5. Lightly spoon flour into dry measuring cups and level with the flat edge of a knife. Combine flour, soda, salt & cinnamon in a bowl; stir. Add oats and mix well.
  6. Add the dry ingredients to the butter mix and mix well.
  7. Drop by rounded tablespoons 2" apart on baking sheets lined with parchment paper.
  8. Bake at 375 for 8 - 10 minutes. Leave on pan to cool for 2 minutes.
  9. Remove to wire rack to finish cooling.
  10. Spread 1 T cream filling between 2 cookies.
  11. For cream filling:
  12. Cream the butter, sugar, and vanilla together on low. When it's well mixed, add whipping cream and beat on medium - high for about 2 minutes, until light & fluffy.