12 Days of Vacation Cookies: Golden Oat Milk Creme Pies


Small Debbie’s oatmeal creme pies have been my favored sandwich cookies in childhood. That chewy-tender cookie sandwiching a softer-than-Oreo-filling “creme” was irresistible any time I passed a vending machine promoting them.

To make my L.A. ode to these ideal cookies, and make them really feel vacation proper, I flavor them with warm, winter spices normally employed in turmeric lattes, or “golden milk”: turmeric and ginger mixed with floral cardamom and heady black pepper. The spice mix, when combined with oat flour — conveniently trendy and much more widespread in grocery retailers nowadays — tastes like these lattes when created with oat milk, a coffee shop milk option now ubiquitous in L.A. that adds its distinct taste to the creme filling. These sandwich cookies have a slightly fluffier chew than the old creme pies and a striking gold hue that tends to make them ideal for the holidays. If you cannot come across oat flour (appear for it exactly where all the Bob’s Red Mill goods are), you can make your personal by blitzing fast-cooking rolled oats to a powder in a meals processor.

Read Also:  At 95, Mexican food expert Diana Kennedy is growing her own coffee and making her own tortillas

Golden Oat Milk Creme Pies

45 minutes. Tends to make 18 cookie sandwiches.

Golden Oat Milk Creme Pies

Turmeric lattes created with oat milk meet old-fashioned oatmeal creme pies in these tender, spiced cookies sandwiched with oat milk-enriched buttercream frosting.

(Leslie Develop / For The Instances)


  • 1 ¾ cups plus two tablespoons all-objective flour (eight ½ ounces see Baker’s Note)
  • 1 cup oat flour (five ounces see note above)
  • 1 tablespoon cornstarch
  • ¾ cup packed coconut palm sugar or dark brown sugar
  • ½ cup granulated sugar
  • ½ cup unsalted butter, at space temperature
  • ½ cup vegetable shortening, at space temperature
  • two teaspoons ground turmeric
  • two 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
  • two massive eggs, at space temperature


  • 1 cup unsalted butter, at space temperature
  • four cups powdered sugar, sifted (1 pound)
  • ¼ cup oat, cashew or almond milk, or entire milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
Read Also:  Compartés is opening a new shop and chocolate factory in Hancock Park


  1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk with each other each flours and cornstarch. In a massive bowl, combine each sugars, butter, shortening, turmeric, ginger, cinnamon, vanilla, salt, baking powder, baking soda, cardamom and black pepper and beat on medium speed till fluffy, about two minutes (see Baker’s Note). Add the eggs a single at a time, beating effectively amongst every single addition, till smooth. Add the dry components and beat on low speed till just combined.
  3. Employing a 1-ounce ice cream scoop or two even tablespoons, drop mounds of dough two inches apart on the ready baking sheets.
  4. Bake, rotating the baking sheets front to back and leading to bottom halfway via, till the cookies are barely set and lightly browned at the edges, about 12 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer to a rack to cool totally. Repeat with the remaining dough to make much more cookies.
  5. Make the filling: Location the butter in a massive bowl and beat on medium speed of a mixer till smooth. Spoon the powdered sugar into the butter and beat on low speed till combined. Pour in the oat milk, vanilla and salt and beat on low speed till smooth, scrape the bowl and paddle, then enhance the speed to medium-higher and beat till light and fluffy, about 1 minute.
  6. Transfer the filling to a piping bag or plastic bag and snip off the tip. Pipe two tablespoons filling onto the bottom half of the cookies, then sandwich them with the other halves.
Read Also:  How to fight the newest fake travel charge

Make ahead: The cookies can be stored in an airtight container at space temperature or in the refrigerator for up to five days.

Baker’s note: When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the components, resulting in dry baked goods. And if applying a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle right after beating the butter and sugar with each other and right after the dough is mixed to make sure the components are evenly mixed all through.