Gluten Free Oatmeal Cream Pies

• 1 stick of butter, softened
• 1/2 c. brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 3/4 c. gluten free flour blend
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 1/2 c. old-fashioned or rolled oats

Cream Filling

• 4 Tbsp. butter, softened
• 4 oz. cream cheese, softened
• 1/2 tsp. vanilla
• 1 c. powdered sugar
• 1 - 2 Tbsp. cream or milk
• 3/4 c. whipped topping

• Preheat the oven to 350 degrees.
• In a large mixing bowl, cream the butter and brown sugar. Then, beat in the egg and vanilla. Next, beat in the flour, baking soda, cinnamon, and salt. Stir in the oats.
• Line baking sheets with parchment or baking mats. Scoop about 40 teaspoon-sized or 18 tablespoon-sized balls of dough and roll into balls. Place 2 inches apart on baking sheets. Bake for 6-8 minutes (small) or 8-10 minutes (large.) Allow to cool before moving.
• In a medium mixing bowl, beat the butter and cream cheese until smooth. Next, beat in the vanilla and powdered sugar. Add cream/milk until desired consistency is reached. Set in the fridge until ready to use.
• Once cooled, pair up the cookies. Pipe or spread filling onto the flat (bottom-side) of one cookie. Carefully place a second cookie on top, creating a sandwich. Store in the fridge for 3-4 days. If desired, decorate with sprinkles or chocolate chips.