Peaches and Cream Oatmeal Creme Pie 12pk

Instructions:

1. Beat the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy. Incorporate the egg and vanilla extract.
2. In a separate bowl, whisk together flour, baking soda, and salt.
3. Gradually add the flour mixture to the wet ingredients, then fold in the quick oats until just combined.
4. Scoop 2-tablespoon portions onto a parchment-lined sheet. Bake at 375°F (190°C) for 10-12 minutes until the edges are set but the centers still look slightly underdone.
5. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Whip the softened cream cheese and butter together until completely smooth and no lumps remain.
7. Blend in the peach preserves and vanilla extract until the color is a uniform pale orange.
8. Gradually add powdered sugar one cup at a time on low speed.
9. Slowly pour in heavy cream while mixing on high until the filling is velvety and holds a stiff peak.
10. Fit a piping bag with a large round tip and pipe a swirl of peach creme onto the flat side of one cooled cookie. Top with a second cookie and press gently.
11. Chill the assembled pies for 1 hour to allow the filling to set.