Ingredients
Method
For the Oatmeal Cookies:
- Preheat oven to 350°F (180°C). Line baking sheets with silicone mats or parchment paper.
- In a large bowl, beat the butter, brown sugar and granulated sugar until fluffy.
- Mix in the molasses, vanilla and eggs until creamy.
- Turn off mixer and add in the flour, cinnamon, baking soda and salt. Stir by hand initially to avoid flour flying out, then beat on low until incorporated.
- Stir in the quick oats.
- Scoop dough by 1 to 1.5 tablespoon amounts and place 2 inches apart on prepared baking sheets.
- Bake one sheet at a time for 9-11 minutes, until tops look set.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the Cream Filling:
- Beat the butter until fluffy in a large bowl.
- Beat in the chopped cream cheese until combined.
- Add in 1 1/2 cups powdered sugar, vanilla and salt. Start mixing on low, then increase to medium until incorporated.
- Beat in remaining powdered sugar 1/2 cup at a time until desired sweetness. If too thick, beat in 1 tbsp cream.
To Assemble:
- Spread 1-1.5 tbsp of cream filling on the bottom of one cooled cookie.
- Sandwich together with a second cookie, bottom facing down.
Nutrition
Notes
- For smaller batch, recipe can be halved.
- Honey can substitute for molasses if needed.
- Be sure to measure flour correctly to avoid dry cookies.
- Old-fashioned oats can be used instead of quick oats, but texture will be less chewy.
- Cream cheese can be replaced with more butter in the filling if desired.
- Make-ahead: Bake cookies 1-2 days in advance and store at room temp until assembling. Or freeze cookies for up to 2 months.
- Storage: Keep assembled pies in an airtight container at room temp for 3 days or refrigerated for up to 5 days.