Pie High!
A delicious oatmeal cookie sandwich.
Passive Time
45minutes
Passive Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 375F degrees.
  2. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
  3. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy.
  4. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
  5. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
  6. With the mixer running on low, slowly add the dry ingredients to wet ingredients.
  7. Ball the dough with a large cookie scoop, or make sure each ball of dough is 2 tablespoons in measurement.
  8. Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
For the filling
  1. With a stand or handheld mixer, beat butter for about 1 minute until creamy.
  2. Add the powdered sugar and mix on medium speed for 1-2 minutes.
  3. Pour in heavy cream and vanilla extract and mix on high for 3-4 minutes until fluffy.
  4. Taste and add a pinch or two of salt, as needed.
  5. Spread 1½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
  6. Enjoy!
Recipe Notes

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.