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Ingredients:
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (I used Himalayan pink salt)
- ½ teaspoon ground cinnamon
- 3 cups quick-cooking oats
- 1 ¼ cups unsalted butter, softened (2 ½ sticks)
- 1 cup packed dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons dark molasses
For the Cream Filling:
- ½ cup vegetable shortening (substitute butter, if desired)
- 2 cups powdered sugar
- 2 tablespoons water
Instructions:
For the Cookies:
- Preheat oven to 375°F. Line 3 large cookie sheets with parchment paper. Set aside.
- In a medium bowl, stir together the flour, baking soda, salt, cinnamon, and oats until well combined. Set aside.
- In a large bowl, add butter and sugar. Stir by hand or beat with an electric mixer until creamy. Add the egg, vanilla, and molasses. Stir until combined. Gradually add the dry ingredients. Mix until everything is completely incorporated.
- Use a 1 ½ tablespoon cookie scoop to scoop out 30 mounds of cookie dough. Place 10 dough “balls” per prepared cookie sheet. Bake for 10-12 minutes. If the cookies are dome-like, use the bottom of a glass to flatten them slightly. Let cool.
For the Cream Filling:
- Use a hand mixer to beat the shortening until creamy. Gradually add the powdered sugar and water. Once combined, beat on medium speed for about a minute. You can also do this by hand if you don’t have a mixer.
- Spread filling onto 15 cookies, then place the plain cookies on top. They are ready to serve.
Recipe Highlights:
- Soft and Chewy: The oatmeal cookies offer a delightful texture, soft and chewy in every bite.
- Creamy Bliss: The rich cream filling complements the cookies, creating a perfect harmony of flavors.
- Easy to Share: Make a batch for sharing with friends and family or keep them all to yourself for a sweet indulgence.
- Homemade Happiness: Elevate your baking game with these homemade treats, bringing joy to every occasion.
