Ingredients
Scale
Oatmeal Cookies:
- 1 cup unsalted butter (226 g), softened
- 1 cup brown sugar (200 g), packed
- 1/2 cup granulated sugar (100 g)
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 g)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups quick oats
Cream Filling:
- 3/4 cup unsalted butter (168 g), softened
- 2 ounces cream cheese (57 g), full-fat, brick style
- 3-4 cups powdered sugar (330-440 g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cream (if needed)
Instructions
Oatmeal Cookies:
- Preheat oven to 350°F (180°C) and line cookie sheets with silicone mats or parchment paper.
- Beat butter, brown sugar, and granulated sugar until fluffy. Mix in molasses, vanilla, and eggs until creamy.
- Add flour, cinnamon, baking soda, and salt gradually; stir with mixer on low. Fold in oats.
- Form 1–1.5 tbsp balls, place 2 inches apart. Bake 9–11 minutes until tops look set. Cool 10 minutes on sheet then transfer to wire rack.
Cream Filling:
- Beat butter until fluffy. Beat in chopped cream cheese.
- Add powdered sugar (1 1/2 cups initially), vanilla, and salt gradually until smooth. Beat in remaining powdered sugar in increments, adding cream if needed.
Assembling:
- Frost bottom of one cookie with 1–1.5 tbsp filling. Sandwich with another cookie, bottom facing down.
Notes
- Recipe can be halved for a smaller batch.
- Molasses can be substituted with honey.
- Measure flour carefully to avoid dry cookies.
- Quick oats preferred; rolled oats work too.
- Cream cheese can be replaced with more butter if desired.
- Make ahead: cookies can be baked 1–2 days in advance, or frozen for up to 2 months and frosted when ready.
- Store in airtight container at room temperature up to 3 days, or in fridge up to 5 days.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian