Carrot Cake Oatmeal Cream Pies

Makes 2 dozen

INGREDIENTS

1 cup butter or 3/4 cup ghee
3/4 cup Brown Sugar, packed
1/4 cup Can Sugar (White)
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Baking Soda (or clabber milk)
1/4 cup Boiling Water (only if using baking soda)
2 cups Quick Oats
1 shredded carrots

For Cream Cheese Frosting

8 oz yogurt cheese
1/2 cup ghee
2 tsp vanilla (none alcoholic) *optional ingredient
2 cup powdered sugar

Method:

  1. Preheat oven to 350 F (175 C). In large bowl, beat butter or ghee and sugar until light and fluffy.
  2. Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture, mix well. Or omit the previous and use clabbered milk.
  3. Stir in quick oats and carrot. Drop unto ungreased cookie sheet with teaspoon.
  4. Bake for 10 minutes, until sides become golden. Do not overbake. 

For Cream Cheese Frosting

  1. Cream the butter and cream cheese together in mixer with flat paddle attachment, until smooth. Add in vanilla and mix. 
  2. Add in powdered sugar, about a cup and a time {begin with mixer on low}. Mix until frosting is smooth and creamy. 
  3. Add a scoop of frosting to one side of a completely cooled carrot cake oatmeal cream pie, and place a second pie on top, “smooshing” the frosting down. Repeat for all pies.
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