Oatmeal Cream Pies

Fluffy Cinnamon flavored oatmeal cookies with rich vanilla buttercream in the middle!

Cookies

1 1/4 Cup (2 1/2 sticks) of butter at room temperature

1 cup of packed dark brown sugar

1/2 cup granulated sugar

1 large egg, room temperature

2 teaspoons pure vanilla extract

1 teaspoon dark molasses

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

3 cups quick-cooking oats

Filling

3/4 cups (1 1/2 Sticks) butter at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups powdered sugar

1 tablespoon milk

1. Preheat oven to 375°F. Line large baking sheets with parchment paper.

2. In a stand mixer, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes Slowly beat egg, vanilla, and molasses and mix until smooth. Scraping sides as needed.

3. In a medium sauce pan, whisk together the the flour, baking soda, salt, cinnamon, and oats until combined. On a low speed, add the oat mixture to the creamed butter mixture about 1/3 cup at a time, beating until combined.

4. Using a 1 1/2 tablespoon scoop to portion the dough, place dough balls about 2 inches apart on baking sheet (about 10 per sheet).

5. Refrigerate the baking sheets about 20 minutes.

6. One sheet at a time, bake the cookies until lightly golden, ~10 to 12 min. Let the cookies cool on baking sheet/wire rack for 30 minutes.

7. In a stand mixer cream the butter on high speed until light and fluffy, 3-4 minuets. Beat in vanilla.

8. On low speed, slowly beat in powdered sugar, about 1/4 cup at a time. Then beat in milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, and 2 minutes.

9. Set the cookies up in pairs, place filling in center of cookie, and press together to sandwich.

Enjoy!!!