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- Prep Time: 30 minutes
- Bake Time: 10-12 minutes
- Total Time: 40-50 minutes
- Cream Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
- Cream butter and sugar: Beat butter and sugars until light and fluffy.
- Add eggs and vanilla: Beat in eggs and vanilla extract.
- Mix dry ingredients: Whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix until combined.
- Add oats: Stir in rolled oats.
- Scoop cookies: Drop tablespoon-sized balls onto prepared baking sheet.
- Bake: Bake for 10-12 minutes or until lightly golden.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Add powdered sugar: Gradually add powdered sugar, beating until smooth.
- Add vanilla and cream: Beat in vanilla extract and heavy cream until desired consistency.
- Spread filling: Spread a generous amount of cream filling on one cookie, then top with another cookie.
- Don’t overbake cookies to keep them chewy.
- Chill cookies before assembling for easier handling.
- Use flavored extracts: Try almond or coconut extract in the cream filling.
- Add mix-ins: Fold in chocolate chips or nuts into the cookie dough.
- Freeze cookies: Freeze cookies or assembled pies for up to 2 months.
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