Oatmeal Sandwich Cookies

Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

For the cookies, in a large bowl, mix the butter and sugar with an electric mixer until well combined. Add the eggs and vanilla, mix until completely combined.

In another large bowl, mix the flour, baking soda, cinnamon, and salt. Combine with a whisk. Stir in the quick cooking oats. Add the dry ingredients to the butter mixture in 2 batches until thoroughly combined.

Scoop the cookies onto the lined baking sheets. Lightly wet the bottom of a juice glass and press down on the cookies to flatten them into a disc. Bake 10-15 minutes, rotating the pans halfway through. Watch the cookies closely. Remove from the oven when the edges start to brown but the middle is still slightly soft. Allow to cool completely on racks.

Meanwhile, for the frosting, melt the white chocolate in a double boiler (or a glass bowl over a pan of simmering water). In a mixing bowl combine the cream cheese, butter, and salt. Mix until combined and fluffy. Pour in the melted white chocolate while warm and mix until well combined. Chill until frosting starts to set (30 minutes to 1 hour).

Allow the frosting to come to room temperature and spread between 2 cookies. Continue until you have sandwiched all of the cookies. Refrigerate until ready to eat.

Note: I recommend filling the cookies on the day you will eat them. Otherwise, keep them separate.

Adapted from Serious Eats.