I will be starting our 25 Days of Christmas Cookies, gluten-free of course, with this yummy childhood favorite. It is just perfect for this time of year with the cinnamon in the oatmeal cookie, but can also be enjoyed anytime.
This delicious cookie reminds me of the classic oatmeal cream pies I could eat as a kid. I could eat an entire box! I just love them and hope all of you do too!!
2 c. packed organic brown sugar
3/4 c. raw or organic butter
2 cage-free organic eggs
1/2 tsp. Real salt
1 tsp. cinnamon
2 Tbls. raw or organic milk
1 tsp. gluten-free vanilla
2 c. powdered sugar
3 Tbls. boiling water
2 1/2 c. Pamela’s baking/pancake mix
2 c. gluten-free oats
1 cage-free, organic egg
3/4 c. Spectrum organic shortening
Preheat oven to 350 degrees. Cream butter with brown sugar until light and fluffy. Beat in eggs and mix well. Stir in salt, cinnamon, water, and Pamela’s baking mix. Stir in gluten-free oats. Drop cookies onto greased cookie sheets. Bake 10-12 minutes at 350 degrees. Let cookies cool completely then make sandwiches with two cookies and whoopie cream filling.
To make filling: Beat egg white. Mix in milk, 1 tsp. vanilla, and 1 c. powdered sugar. Beat in shortening and remaining 1 c. powdered sugar. Beat until light.