Oatmeal Cream Cookies

• servings: MAKES 16 SANDWICH COOKIE
• active time: PREP TIME 30 MINUTES (PL

Ingredients

FOR THE COOKIES

½ cup (1 stick) unsalted butter, at room temperature

1 cup packed light brown sugar

1 tablespoon molasses

1 large egg, at room temperature

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ cup old-fashioned oats

¾ teaspoon baking soda

½ teaspoon salt

FOR THE VANILLA CREAM FILLING

½ cup (1 stick) unsalted butter, at room temperature

3 cups confectioners' sugar

2 tablespoons heavy cream

2 teaspoons vanilla extract

Pinch of salt

Directions

1 First, make the cookies. Preheat the oven to 325°F. Line two sheet pans with parchment paper.

2 In a stand mixer fitted with the whisk attachment, add the butter, brown sugar, and molasses and beat on low speed until combined. Gradually increase the speed to medium-high and beat until smooth and homogenous, about 2 minutes.

3 Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg and vanilla extract. Beat on medium-high speed until combined.

4 Add the flour, oats, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.

5 Use a ½-ounce cookie scoop to portion out equal amounts of dough (a tablespoon measure also works). Roll the dough in your hands to smooth the edges, then place 2 inches apart on the prepared sheet pans (you may need to bake in batches).

6 Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 9 to 11 minutes. Remove the sheet pans from the oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely, about 25 minutes more.

7 Once the cookies have cooled, make the filling, In a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed, gradually increasing the speed to high, until creamy and fully incorporated, about 45 seconds. If the filling is too dry, add a small splash of cream.

8 Once the cookies are completely cool, it's time to assemble. Use a small offset spatula or a butter knife to spread about 2 tablespoons of filling onto the bottom side of one cookie, then place a second cookie on top to sandwich. Repeat with the remaining cookies and serve