Apple Cider Oatmeal Pies

Apple Cider Oatmeal Pies

I had high hopes for the new Fat Witch Bake Sale book. The brownie book was one of the first I bought after I started blogging. The Shortbread Brownies I made from the book were the first photo that was accepted to foodgawker.

Apple Cider Oatmeal Pies

I tried making Oatmeal Cream Pies last fall but they turned out terrible. Flat cookies and runny filling, yuck! At first I wasn’t too sure of these. A few of the cookies came out a little flat and I was ready for another disappointment but they are incredible. The filling is flavored with a boiled down apple cider. Even Alex who doesn’t usually like this kind of dessert loved them!

Apple Cider Oatmeal Pies

This book goes beyond brownies. It includes all the traditional items you’d find at a typical bake sale. The first chapter of book covers everything you need for a successful bake sale. The other chapters are about chocolate, baking for kids, gluten free, vegan, foreign treats and more.

Fat Witch

If you’re interested in having a bake sale the types of treats will cover all tastes and potential customers. Myself, I like to try new kinds of baking but recently have shied away from buying ingredients that I’m not likely to use again. Besides these cookies I bookmarked birthday cake, cinnamon toast bars and sweet potato brownies.

Apple Cider Oatmeal Pies

Yield: 15-18 cookies

Apple Cider Oatmeal Pies



2 sticks unsalted butter, at room temperature

3/4 cup light brown sugar, packed

3/4 cup sugar

2 eggs

1tsp vanilla

1 1/2 cups AP flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

3 cups old fashioned (not quick cook) oats


1/2 cup cider (alcoholic or non your choice)

1 stick unsalted butter, at room temperature

2-3 cups powdered sugar


  1. Preheat the oven to 350 F and line a baking tray with parchment paper.
  2. Make the cookies. In a large bowl of an electric mixer beat the butter and sugars until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
  3. Sift the flour, baking powder, salt, and cinnamon directly into the batter. Stir in the oats.
  4. Use a cookie scoop to place dough two inches apart. Bake for 12-15 minutes until the edges are golden brown.
  5. Make the filling. Place the cider into a heavy saucepan and bring to a boil. Reduce down to 1/4 cup and set aside to cool.
  6. In a large bowl beat the butter and 2 cups powdered sugar until smooth and creamy. Beat in the cooled cider. Add in the rest of the sugar a little at a time, as needed.

I received a copy to review. This post contains affiliate links. 

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