Oatmeal Cream Sandwich Cookies

Instructions

1. Preheat oven to 375.
2. In a stand mixer on medium speed, cream the butter, brown sugar and white sugar, until it lightens in color.
3. Add in the beaten egg, vanilla, and molasses. Mix until fully combined and smooth. Scrape down the sides of the bowl as needed.
4. In a medium bowl whisk together the flour, baking soda, salt, cinnamon and oats.
5. Turn stand mixer to low and slowly add the oats mixture to the butter mixture, about 1/4 cup at a time. Scrape down the sides of the bowl as needed.
6. Scoup the dough into 1 1/2 tablespoon sized portions. Place the dough about 2 inches apart on a parchment-lined baking sheet, and chill in the refrigerator for 20 minutes.
7. Bake for 10 to 12 minutes, let cookies cool on the baking sheet for 30 minutes before removing.
8. Repeat as needed until dough is completely divded and cooked.
9. To make the filling: in a stand mixer on high speed, cream the butter until light in color.
10. Add the vanilla, mix to combine.
11. Turn the stand mixer speed down to low and add the powdered sugar about 1/4 cup at a time.
12. Add in the milk, mix to combine.
13. Turn the stand mixer speed to medium and mix until light and fluffy.
14. Using a 1 1/2 tablespoon sized scoup, fill the sandwiches by scouping the filling onto the bottom of one cookie, then topping with another. Gently squeeze together just enough for the filling to spread to the edges.
15. Store in the fridge. Before serving, take cookie sandwiches out of fridge for a few minutes to soften.