- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark is great, but light also works!)
- 1/4 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
For cream pie middle:
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1-2 teaspoons milk to make the filling creamy
- Add room temperature butter and brown sugar to the bowl of an electric mixer and beat the butter and sugar together for 1 minute.
- Next, add in the molasses, egg and vanilla and beat again until well combined, smooth and creamy, about 1 more minute.
- In a large bowl, whisk together the dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice and salt in a bowl.
- Slowly add dry ingredients to the wet ingredients and mix on low-speed just until combined.
- Chill dough in fridge for 1 hour, this is so the cookies have the perfect texture, so don’t skip the chilling of the dough!
- Once ready to bake cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use your hands or a tablespoon to grab a large tablespoonful of dough and roll into a ball.
- Place dough balls 2-inches apart on cookie sheet.
- Bake 9-12 minutes. If you like cookies with a crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.
- Remove from oven and cool the cookies on sheets about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches).
- Once cookies have completely cooled, you can make the filling: Add the room temperature butter, powdered sugar, vanilla extract and milk to the bowl of an electric mixer.
- Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy.
- Top one cookie sandwich with a spoonful of filling, leaving a nice edge around the cookies and top with another cookie sandwich, then very gently press down slightly.
- Repeat with all cookies. You should get about 15 oatmeal cream pies. The filling will have the best texture after letting the cookies sit at room temperature for 1 hour, if you try to bite into them earlier the frosting won’t be as firm as we’d like.