Oatmeal Creme Pies

Makes approximately 2 dozen cookies.

Ingredients:
1 tsp baking soda
1 Tb hot water
1 1/2 cups  flour
3 cups oatmeal
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1/4 cup honey
1 cup light brown sugar
1 egg
1 tsp. vanilla extract

Directions:
Preheat oven to 375°.
Dissolve baking soda in water.
Combine flour, oats, cinnamon, and salt together in a medium bowl and set aside.
Mix butter and brown sugar till fluffy. Add in honey, egg, and vanilla. Mix till combined.
Add baking soda to mixture.
Slowly add flour mixture to butter until fully combined.
Spoon  rounded tablespoon sized balls of cookie dough onto parchment or silpats; no more than 12 to a jelly roll sized sheet. These cookies spread.
Bake 8 -10 minutes or until center is no longer pasty.
Let cool for 2 minutes on sheet before moving to a cooling rack.
Cool completely before frosting, about 30 minutes.
Sandwich buttercream between 2 oatmeal cookies.

American Buttercream
Ingredients:
1/2 cup butter
1/4 cup crisco (or more butter)
3 cups powdered sugar
1/2 tsp vanilla extract
1 Tb milk or cream

Directions:
Beat butter and crisco till combined.
Sift in powdered sugar in 2 batches. Mix and scrape downs sides of bowl between batches.
Add in vanilla. Add milk till buttercream reaches desired consistency.

Notes:
I made these for National Pie Day. They are very  delicious. Feel free to increase the cinnamon. You can substitute corn syrup for honey if you are out of honey, but they taste better with honey. Also, I tried baking these at 350, tried smashing the balls flat, and chilling the dough, but nothing really seamed to change how they baked up.

Enjoy!