Dough:

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1 C salted butter, room temperature

¾ C light brown sugar

½ C granulated sugar

1 Tbsp molasses (not black strap!)

1 tsp vanilla extract

2 eggs, room temperature

1 ¾ C AP flour

½ tsp salt (I do an extra pinch)

1 tsp baking soda

1 tsp cinnamon (I measure this with a slight heap instead of being perfectly leveled because I like the boldness it adds)

1 ½ C old fashioned oats

1 C cinnamon chips (I used a mix of Hershey’s cinnamon chips and King Arthur’s cinnamon sweet bits)

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Filling:

½ C salted butter, room temperature

2 C powdered sugar, sifted

2.5-3 Tbsp heavy cream

1 tsp vanilla extract

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combine dry ingredients (excluding oats or cinnamon chips) and set aside; combine oats and cinnamon chips in separate bowl and set aside

cream butter and sugars together; add eggs, vanilla, and molasses and mix until combined

add the dry ingredients and once it’s mostly combined, with the mixer still running add the oats / cinnamon chips

Dough will be soft but still scoopable. I like to scoop immediately and with a 1.5 Tbsp scoop this recipe will yield 36 cookies for 18 total pies. Chill for 2+ hours (I typically chill for 24 hours if I can).

When ready to bake: preheat oven to 350°. I never put more than 6 or 8 on a pan depending on size because even with chilling I found this dough is apt to spread. Bake for 9-12 minutes. I find around 11-12 minutes is best to yield a firm but soft / chewy cookie that still has great texture. Let them cool completely.

Make the filling: I’ve made this recipe a few times and have found that the heavy cream ratio can vary slightly. Sometimes 2 Tbsp works best, sometimes closer to 3 Tbsp. You don’t want it runny but you don’t want it too stiff either. When ready to assemble, I use a piping bag and good a pretty good dollop of 18 of the cookies in the middle (not piped around) and then smoosh the best looking counterpart on top. You want the cookie full but not overspilling if that makes sense.

Refrigerate if not serving for a while BUT allow 30-45 minutes for them to come to room temp once you’re ready to eat!