Preheat the oven to 350F. Line two baking sheets with parchment paper; set aside.

Start by making the cookies. In medium bowl, combine the oats, flour, baking soda, the spices, and salt. Set aside.

In a separate large bowl, beat the butter and brown sugar together until creamy and lighter in color. Then, beat in the molasses, egg, and vanilla until smooth.

Add the dry ingredients to the wet. Mix with a spatula or wooden spoon until just combined.

Use a medium (2 tbsp) cookie scoop to scoop and drop balls of dough onto the prepared baking sheets

Bake at 350F for 10-12 mins, or until the edges are just slightly golden. Cool on the pan for 5 mins, then transfer to a wire cooling rack to cool completely.

Make the cream filling. In a large bowl, beat the butter on high speed until light and fluffy.

Then turn the speed down and gradually add in the powdered sugar. Mix until the powdered sugar is fully incorporated. Then add in the vanilla extract and milk, and beat until combined and smooth.

Make the salted caramel by mixing together all of the ingredients in a medium bowl.

Assemble. Pipe or spread the cream filling around the edges on the flat side of half of the cookies, so there is a small hole in the middle for the caramel.

Then place ~1 tsp of the salted caramel in the center, and place the remaining cookies on top to create a cookie sandwich.

Serve and enjoy!