- 1¼ cups butter (2½ sticks), softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 tablespoon dark molasses
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 3 cups uncooked quick-cooking oats
For the cream filling:
- ¾ cup butter, softened
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
- 1½ teaspoons clear vanilla
- ¼ teaspoon salt
- FOR THE COOKIES: With a stand or hand mixer, cream the butter & sugars together on medium speed until light and fluffy. Add the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all together. Stir in the quick oats
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you may have to mix it all by hand after after adding all the dry ingredients.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. Drop dough onto cookie sheet. To make large cookies, use 3 tablespoons of dough. To make smaller, use 1½ tablespoons of dough. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
- Bake for 7-8 minutes if making small cookies or 9-10 minutes for larger cookies. Bake until cookies are just lightly golden around the edges. You don’t want to over bake these. You want them nice and soft. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- FOR THE FILLING: With a stand or hand mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for a couple minutes. Add the heavy cream, vanilla & salt. Mix on high for 3-4 minutes until fluffy. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
This article and recipe adapted from this site