Ingredients

• 1/2 cup Butter, room temperature
• 1 cup Brown Sugar, packed
• 1/4 cup 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 1/2 teaspoons Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Allspice
• 1/4 teaspoon Salt

Cream Filling

• 3/4 cup Butter, room temperature
• 1 1/2 cups Powdered Sugar
• 3/4 teaspoon Vanilla Extract
• 2 teaspoons Milk

Directions

1. Add room temperature butter and brown sugar to the bowl of an electric mixer; beat butter and sugar together for 1 minute
2. Add in the molasses, egg and vanilla; beat again until well combined, 1 more minute
3. In a large bowl, whisk together dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice and salt
4. Add dry ingredients to the wet ingredients; mix on low-speed just until combined
5. Chill dough in fridge for 1 hour
6. Preheat the oven to 350F; line a baking sheet with parchment paper; scoop out a tablespoon of dough and roll into a ball
7. Place the dough balls 2 inches apart on cookie sheet; bake for 9-12 minutes
8. Remove the cookies from oven and let cool for 5 minutes then transfer to wire rack
9. Once the cookies have completely cooled make the filling
10. 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 1 minute until frosting is smooth and creamy
11. Top one cookie sandwich with a spoonful of filling, leave an edge around the cookie and top with another cookie sandwich; gently press down slightly; repeat with all cookies