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I got this recipe from Joanna Gaines cookbook Magnolia Table Volume 2. I needed a cookie that was able to be a stand alone dessert, and boy these cookies hold up to that description. The oatmeal cookie is just delicious, butterscotchy (best way to describe them), chewy, and dense. The you add the butter cream filling that is a little bit lighter and you have a one handed dessert that packs a punch.
(Truth be told I can only eat 1/4 of one of these cookies at time because they are so rich)
I will link the cookbook below❤️
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Servings: 16 cookies
Ingredients Method

Ingredients
  

Cookies
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened (I used salted butter)
  • 1 cup DARK brown sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 tsp dark molasses
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 3 cups quick-cooking oats
Filling
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened (I used salted butter)
  • 1 tsp pure vanilla extract
  • 2 1/2 cups powdered sugar
  • 1 tbsp milk

Method
 

Cookies
  1. Preheat the oven to 375°. Line two large cookie sheets with parchment paper
  2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, sugar, on medium speed until fluffy, about 2 minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth, scraping the sides as needed.
  3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed add the flour/oat mixture into the creamed butter and sugar. Mix about 1/3 cup of flour mixture at a time. The just beat to combine.
  4. Using a small ice cream scoop, scoop out the dough and place on parchment paper about 2 inches apart. You get about 10 cookies per sheet.
  5. REFRIGERATE THE BAKING SHEETS FOR AT LEAST 20 MINUTES
  6. One sheet at time, bake the cookies until light brown about 10-12 minutes. Let the cookies cool on the baking sheet for about 30 minutes.
Filling
  1. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3-4 minutes. Beat in the vanilla.
  2. On low speed, slowly beat in the powdered sugar, about 1/4 cup at a time. The beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about 2 minutes.
  3. Set the cookies up in pairs, with the bottom of one of them face up. Using a small (1-tablespoon) scoop, place filling on the bottom of the upside down cookie. Place the second cookie on top, right side up, and sandwich the two cookies together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.
    HAPPY EATING!!