Maple-Nut Oatmeal Cream Pies

Photo: Natalie (Perrys' Plate)

Ingredients

2 cups old-fashioned rolled oats

1 cup all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1/2 teaspoon salt

5 eggs

1 cup unsweetened applesauce

2 tablespoons water

1/2 cup vegetable or canola oil

1 teaspoon vanilla

3/4 cup chopped nuts (pecans, walnuts, almon

Maple filling:

4 oz cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla

1 teaspoon maple flavoring

milk, if needed

Preparation

In a large bowl, combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In another bowl, beat eggs, applesauce, water, oil, and vanilla until well mixed, then stir into dry ingredients just until moistened. DON'T overmix. Gently fold in the nuts.

Drop batter by 2 tablespoons, 2 inches apart on a greased cookie sheet, shaping each into a circle. Bake at 350 for 9-10 minutes or until tops are firm. Remove to wire racks to cool.

In a small mixing bowl, beat filling ingredients together until light and fluffy, about 2-3 minutes. Add a tablespoonful of milk if you'd like it thinner. (I usually add 1 or 2.)

Spread over bottom of half the cookies; top with remaining cookies. Store in refrigerator.

Note: If you find that they spread too much when baking, add a few tablespoonfuls of flour to the remaining batter.