Spiced Eggnog Oatmeal Cream Pies for the win! Yes, the are holiday-flavored, BUT you can swap out the eggnog for your favorite coffee creamer flavor or milk.
I found a delicious oat milk cookie butter flavor recently and remade the recipe—fabulous!
Spiced Eggnog Oatmeal Cream Pies
For the Cookies
1 1/2 c all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 c old-fashioned oats
3/4 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, room temp
1 c packed brown sugar
2 tbsp eggnog, at room temperature
1 large egg, at room temperature
1 tsp pure vanilla extract
For the Eggnog Buttercream Filling
10 tbsp unsalted butter, room temp
2 c confectioners’ sugar
3 tbsp eggnog, at room temperature
1/4 tsp pure vanilla extract
pinch each salt, ground cinnamon, and ground nutmeg
Make the cookies: Whisk flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside.
Using a mixer, beat butter and brown sugar together on medium-high until creamed, about 2 minutes.
Add egg, eggnog, and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky. Cover dough tightly, and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop chilled dough, about 1 heaping tbsp, and place 3 inches apart on baking sheets. Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven, and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the buttercream filling: Using mixer, beat softened butter on high until creamy, about 1 minute.
Add confectioners’ sugar and beat on medium for 1–2 minutes.
Pour in eggnog and vanilla, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy.
Smear cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
Cover and store leftover cookies at room temperature for up to 1 day. Or store in the refrigerator for up to 1 week to keep the creamy filling fresh.