Cream Filled Oatmeal Cookies

Preheat oven to 375F. Line a baking sheet with a Silpat mat or parchment paper.

In the bowl of a standing mixer, beat the 1 1/4 cup butter with the granulated and brown sugars until light and fluffy. Beat in the egg and 2 teaspoons of vanilla. Set aside.

In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.

With the mixer on low, add the flour mixture into the creamed mixture and combine, and then add the oats.

Use a small cookie scoop to make uniform sized balls and place them onto the prepared cookie sheet. They’ll spread a bit, so allow some elbow room on the cookie sheet. Refrigerate the scooped cookie dough for about 10 minutes before baking.

Bake at 375F for 11 minutes. Remove from oven and leave on cookie sheet for 2 minutes. Then transfer to a wire rack to cool completely.

Makes about 48 individual cookies.

Make the filling by beating the 1/2 cup butter with 1 teaspoon vanilla extract, powdered sugar, and up to 2 tablespoons of milk. Transfer to a zip lock type baggie.

Assemble the cookies by piping about a teaspoon of filling onto the bottom side of one cookie. Top with another cookie.

Enjoy!