Cookies

• 1 cup Unsalted Butter, softened
• ¾ cup Light Brown Sugar, packed
• ½ cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 ½ cup All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• ½ teaspoon Salt
• 3 cups Quick or Old Fashioned Oatmeal

Cream Filling

• ¾ (1 ½ sticks) cup Unsalted Butter, softened
• 2 ½ cups Confectioner’s Sugar, sifted
• 1 teaspoon Pure Vanilla Extract
• 1 tablespoon Milk or Half and Half

1. Preheat oven to 350F; line cookie sheets with parchment paper
2. In the  bowl of stand mixer with paddle, cream together butter and sugars until light and fluffy about 3 minutes; add in eggs and vanilla and mix until combined
3. In medium bowl, whisk together the flour, baking soda, cinnamon, and salt; slowly add the flour mixture to the wet ingredients, mixing until just combined; add in oats and mix until incorporated
4. Use a large cookie scoop (3 tablespoons) to drop dough onto prepared cookie sheets; bake in oven for 13-15 minutes or until golden brown
5. Allow cookies to sit on cookie sheet for about 15 minutes before removing them to wire rack
6. For small cookies use medium cookie scoop (1 ½ tablespoons) of dough per cookie and bake for 10-12 minutes

Cream Filling

1. In the bowl of stand mixer with paddle, beat butter on medium-high speed for 5 minutes the process will lighten the color of the butter and ensure your buttercream is extra fluffy
2. Turn the speed down to low and gradually add in the powdered sugar; continue mixing on low speed until the powdered sugar is completely incorporated; add in vanilla extract and milk and mix until combined
3. Turn mixer back up to medium-high speed and beat the mixture for 3-5 minutes; if needed, add in a little more cream 1 teaspoon at a time until you reach the consistency you desire
4. To assemble cookies, pipe or spread the cream filling on the flat side on half of the cookies and put the remaining cookies on top

Here are some baking essentials!