Cookies

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¾ cup plus 2 tablespoons (7 ounces) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 large eggs

3 tablespoons unsulphured molasses

½ teaspoon vanilla bean paste

3 cups uncooked quick-cooking oats (such as Quaker 1-Minute Oats)

1 ½ cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¾ cup toffee bits (from 1- 8 ounce package such as Heath)

½ teaspoon baking powder

½ teaspoon baking soda

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Filling

¾ cup (6 ounces) unsalted butter

1 ¾ cups (about 7 ounces) powdered sugar

¼ cup heavy whipping cream

2 teaspoons vanilla extract

¼ teaspoon kosher salt

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1. Beat butter with a stand mixer fitted with a paddle attachment at medium-high speed until creamy, 1 to 2 minutes. Add granulated sugar and brown sugar, and beat until combined, about 15 seconds.

2. With mixer on medium speed, add eggs, 1 at a time, stopping to scrape down sides of bowl between additions. Add molasses and vanilla bean paste, beating until combined, about 15 seconds.

3. Stir together oats, flour, salt, cinnamon, toffee chips, baking powder, and baking soda in a separate bowl. With mixer on low speed, add flour mixture to batter, beating until well combined, about 2 minutes. Cover and refrigerate until cookie dough is firm enough to scoop, about 2 hours.

4. Prep the filling. Beat butter with a stand mixer fitted with a paddle attachment at medium-high speed until creamy, 1 to 2 minutes. Add powdered sugar, beating until combined, about 1 minute.

5. With mixer on low speed, slowly add cream and vanilla. Stop mixer; stir in salt, and scrape down sides of bowl. Beat on medium-low speed until fluffy and combined, 5 to 6 minutes.

6. Preheat oven to 350°F with racks in upper third and lower third positions. Working in 2 batches, scoop cookies using about a 2-tablespoon cookie scoop onto 2 parchment paper-lined rimmed baking sheets (25 cookies per batch). Bake in preheated oven until edges of cookies are golden brown and set, 9 to 11 minutes, rotating baking sheets from front to back and between top and bottom racks halfway through baking time.

7. Let cookies cool on baking sheets to room temperature, 15 to 25 minutes. Repeat process with second batch.

8. Place Filling in a piping bag fitted with a #802 tip or ziplock plastic bag with a ¼-inch hole cut into the corner; pipe about 1 ¼ tablespoons Filling onto flat side of each of 25 cookies. Top with remaining cookies, flat sides down. Oatmeal Cream Pies may be stored at room temperature in an airtight container for up to 2 days or in refrigerator for up to 1 week.

NOTE : Adding additional salt to the filling for a more sweet & salty flavor is highly recommended