Last year I brought Nutella granola to the party…but this year I wasn’t feeling quite so healthy. 😉
These cookies combine the chewy, bright sweetness of butterscotch and oatmeal with the deeper richness of a Nutella buttercream filling. Don’t say I didn’t warn you–these little pies pack quite a punch!
I’ll get to that recipe in a sec…but don’t forget that today is the LAST day to enter the Scharffen Berger giveaway!! Don’t miss your chance to win a scrumptious chocolate prize pack. 🙂
Anyways. Consider these the sassier, more decadent cousin to the traditional oatmeal creme pie. And I don’t care if you bake anything today, but do yourself a favor and go for the gold–eat a spoonful of Nutella, straight up.
Oatmeal Butterscotch Cookie Pies with Nutella Buttercream
For the cookies:
- 7 tbsp unsalted butter, softened (I used Kerrygold)
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 tbsp vanilla extract
- 3/4 cup white whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp (generous) cinnamon
- 1 1/2 cups quick-cooking oats
- 1/2 cup butterscotch chips
1. Preheat oven to 350 degrees F and line a baking sheet with a Silpat or parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until smooth. Add egg and vanilla and mix until combined.
3. In a separate smaller bowl, whisk together flour, baking soda, salt, and cinnamon. Add dry ingredients to the bowl of the mixer and beat until incorporated.
4. Add the oats and continue to mix. Dough will start to clump and become sticky.
5. Fold in the butterscotch chips, making sure to scrape down the sides of the bowl.
6. Drop dough by tablespoonfuls (or a 2-inch cookie scoop) on baking sheet. Press down tops of cookies to flatten slightly (these cookies don’t spread much).
7. Bake for about 8 minutes, until edges are just starting to brown. Remove from oven and allow to cool on baking sheet for 5-10 minutes. Remove to wire rack to cool completely.
For the Nutella buttercream:
- 8 tbsp unsalted butter, softened
- 1/2 cup Nutella
- ~2 cups powdered sugar, divided
- 3 tbsp skim milk
- 1 tsp vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and Nutella until smooth and fully incorporated.
2. Add 1 cup of powdered sugar, 2 tbsp of milk, and vanilla. Mix slowly, scraping down the sides of the bowl occasionally.
3. Continue to add powdered sugar and/or milk as needed, depending on your desired consistency. If buttercream is too thick, add more milk. If it is too runny, add more powdered sugar.
4. Slap a dollop of buttercream between two cookies, sandwich, and enjoy!
Buttercream can be stored in the fridge until ready to use.
Makes 7-8 cookie sandwiches (14-16 cookies).