Malted Oatmeal Cream Pies
1 1/2 cups all-purpose flour 1/2 cup sliced almonds
1 tablespoon malted milk powder 2 sticks unsalted butter
1 teaspoon baking soda 3/4 cup packed dark brown
1 teaspoon cinnamon sugar
1/2 teaspoon salt 1/2 cup granulated sugar
3 cups quick or old fashioned 3 large eggs
oats 1 teaspoon vanilla extract
Filling:
5 tablespoons unsalted butter
2 cups confectioners’ sugar
1 tablespoon malted milk powder
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Whisk the flour, malted milk powder, baking soda, cinnamon and salt. Set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside. Beat the butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, add vanilla. Reduce speed on the mixer and beat in the flour mixture until just combined. Add the oat mixture and beat until just combined
Line a baking sheet with parchment paper. Scoop 1/4 cup balls of dough about 2 inches apart onto the prepared baking sheets. Freeze until firm, a least 1 hour.
Preheat oven to 350º. Bake cookies until just golden and crisp around the edges. Let cool 5 minutes then remove to cooling rack.
Make the filling: Beat butter with confectioners’ sugar and malted milk powder until combined. Add milk and vanilla and beat until light and fluffy. Sandwich the filling between two cookies.
