Ingredients

The following ingredients have 8 Servings
  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 Tablespoon molasses
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup old fashioned oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 4 cups powdered sugar
  • 2  – 3 Tablespoons heavy cream
  • pinch of salt
  • 2 teaspoons vanilla extract

Instruction

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
  • In a stand mixer fit the paddle attachment, combine the butter, brown sugar, and molasses. Beat until light and fluffy, about 3 minutes.
  • Use a rubber spatula to scrape the sides of the bowl and add the egg and the vanilla extract. Mix well.
  • In a separate bowl stir together the flour, oats, baking soda, and salt.
  • Add the dry ingredients to the wet and mix until just combined.
  • Use 1 Tablespoon measure of a .5 ounce cookie scoop to scoop the dough out onto your cookie sheet 2 inches apart.
  • Bake 10 minutes or until the edges of the cookies are set and the centers have puffed up but are still underdone. Transfer the cookies to a wire rack. Allow the cookies to cool completely.
  • While the cookies cool, make the creme filling. Combine all of the ingredients in a stand mixer fit with the whisk attachment and beat on slow, gradually increasing to high until light and fluffy. Transfer to a piping bag fit with a round tip.
  • Pipe the creme filling onto the backside of one of the cookies and sandwich together with another cookie.
  • Store in an airtight container or ziploc bag for up to 7 days! Enjoy!