For the Oatmeal Cake:

• • 2½ cups water

• • 2 cups quick cook oats (don’t use old-fashioned, they won’t get soft enough)

• • 2⅔ cups all-purpose flour

• • 1 tablespoon plus 1 teaspoon ground cinnamon

• • 1 teaspoon fine sea salt

• • ½ teaspoon nutmeg

• • 2 teaspoons baking soda

• • 1 cup unsalted butter, softened to room temperature

• • 1 cup granulated sugar

• • 1 cup light brown sugar, packed

• • 1 tablespoon vanilla extract

• • 3 large eggs, room temperature

• • ¼ cup full-fat sour cream, room temperature

For the Vanilla Frosting:

• • 2½ cups unsalted butter, softened

• • 4 cups powdered sugar

• • 2 tablespoons heavy cream

• • 2 teaspoons vanilla extract

• • 1 teaspoon vanilla bean paste

For the Glaze:

• • 1 cup white chocolate chips

• • ⅓ cup plus 3 tablespoons heavy cream

• • White food coloring (optional, makes it brighter white)

• • Oatmeal cream pie cookies for decorating