1/2 c butter, soft
1/2 c coconut oil
1/4 c honey
1 c brown sugar
1 egg
1 tsp vanilla
1-1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
2 c rolled oats
Beat together butter, coconut oil, honey, and sugar on medium speed until fluffy. Add egg and vanilla, and beat until blended. Combine flour, baking soda, cinnamon, salt and cloves and gradually add to the butter mixture. Stir in oats. Shape dough into 1-1/2 inch balls and place 2 inches apart on parchment-lined baking sheets. Press down on each ball to flatten slightly. Bake for 10-12 minutes until golden. Cool on the baking sheet for 3 minutes, then remove to wire racks and cool completely. Frost half the cookie bottoms with creme filling, and top with the remaining cookies to make oatmeal creme pies.
creme filling
1 c milk
5 T flour
1 tsp vanilla
1 c butter
1 c granulated sugar (not powdered sugar)
In a small saucepan, whisk flour into milk until smooth. Cook, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature, then stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
My favorite Little Debbie snack, which I never eat because of the chemicals and high fructose corn syrup, homemade!
