Golden Oat Milk Creme Pies

Time 45 minutes
Yields Makes 18 cookie sandwiches
Golden Oat Milk Creme Pies
(Leslie Grow / For The Times)

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.


In a medium bowl, whisk together both flours and cornstarch. In a large bowl, combine both sugars, butter, shortening, turmeric, ginger, cinnamon, vanilla, salt, baking powder, baking soda, cardamom and black pepper and beat on medium speed until fluffy, about 2 minutes (see Baker’s Note). Add the eggs one at a time, beating well between each addition, until smooth. Add the dry ingredients and beat on low speed until just combined.


Using a 1-ounce ice cream scoop or 2 even tablespoons, drop mounds of dough 2 inches apart on the prepared baking sheets.


Bake, rotating the baking sheets front to back and top to bottom halfway through, until the cookies are barely set and lightly browned at the edges, about 12 minutes. Let the cookies cool on the baking sheets for 1 minute, then transfer to a rack to cool completely. Repeat with the remaining dough to make more cookies.


Make the filling: Place the butter in a large bowl and beat on medium speed of a mixer until smooth. Spoon the powdered sugar into the butter and beat on low speed until combined. Pour in the oat milk, vanilla and salt and beat on low speed until smooth, scrape the bowl and paddle, then increase the speed to medium-high and beat until light and fluffy, about 1 minute.


Transfer the filling to a piping bag or plastic bag and snip off the tip. Pipe 2 tablespoons filling onto the bottom half of the cookies, then sandwich them with the other halves.

When measuring flour or powdered sugar, spoon it into a dry measuring cup and level off the excess. Scooping compacts the ingredients, resulting in dry baked goods. And if using a stand mixer, use a rubber spatula to scrape the bottom of the bowl and the paddle after beating the butter and sugar together and after the dough is mixed to ensure the ingredients are evenly mixed throughout.
Make Ahead:
The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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