Crème Pies

3 t. olive oil
3 t. melted butter
3 eggs
1 c. dark brown sugar
1 tsp. vanilla
Pinch of salt
1 tsp. baking powder
1 ½ c. Coach’s Oats
1 c. whole wheat flour
In a large bowl, combine olive oil, butter, eggs, and brown sugar. Beat with an electric mixer until light and fluffy. Add remaining ingredients, mixing well to create a thin dough. Plop teaspoonfuls of the batter onto a cookie sheet. Bake in an oven preheated to 350 degrees for 6-8 minutes, or until the cookies have flattened and cooked through (but are not browned on the outside! We don’t want these cookies too crispy!) Remove from oven and immediately transfer cookies to a wire cooling rack with a thin, metal spatula. Allow to cool. Frost the centers with White Vanilla Buttercream

White Vanilla Buttercream

4 T. shortening
1/4 c. butter, softened
1 lb. powdered sugar
2-3 T. milk
½ tsp. clear vanilla extract
Whip all together in a medium bowl until light and fluffy. Smear into the center of oatmeal creme pies. Enjoy!