Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup 2 1/2 sticks butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups quick oats
  • 1/2 cup 1 stick unsalted butter
  • 2 cups powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Instruction

  • For the Oatmeal Cookies: Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper.
  • In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until well combined, 3-5 minutes. Add egg and vanilla; mix until light and fluffy, about 2 minutes.
  • Add flour, baking soda, salt and cinnamon to butter mixture. Mix on low speed, just until flour disappears. Stir in quick oats until just combined.
  • Use a small cookie scoop to portion cookie dough onto prepared sheets. Space about 1 1/2 inches apart. Bake for 7 to 9 minutes, until edges start to turn golden brown. Remove cookies from oven and let sit for 3 minutes. Place cookies on a wire rack to cool completely before frosting.
  • For the Buttercream Frosting: In a large mixing bowl, beat all ingredients on medium speed until smooth and creamy, 2-3 minutes.
  • Once cookies have cooled completely, sandwich frosting between two cookies.
  • Enjoy!