Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 cups (240g) rolled oats, old-fashioned
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • Pinch of salt

Instructions:

  1. Cream together butter and sugars.
  2. Beat in eggs and vanilla.
  3. Whisk together flour, baking soda, cinnamon, and salt.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in the rolled oats.
  6. Cover and refrigerate dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets.
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving space between cookies. Bake for 12-15 minutes, or until edges are golden brown.
  9. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  10. Cream together butter and half of the powdered sugar.
  11. Combine cream and vanilla (or vanilla bean seeds) in a small sauce pan and warm up.
  12. Add cream and rest of the powdered sugar into butter mixture and combine.
  13. Spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, flat side down. Gently press together.
  14. Serve immediately or store in an airtight container.