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Ingredients
- 2 cups unsalted butter, softened, divided
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 3 teaspoons pure vanilla extract, divided
- 1 tablespoon molasses
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt, divided
- 2 cups quick-cooking oats
- 32 ounces cream cheese, softened
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Line baking sheets with parchment paper and set aside.
- In a large bowl using a mixer, beat 1 cup of unsalted butter, brown sugar and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs, 2 tsp. of vanilla extract and molasses, and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and 1/2 tsp. of salt.
- Gradually add the dry ingredients to the butter mixture.
- Stir in the oats until a soft dough forms.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2-inches apart. Transfer to the refrigerator and chill for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees.
- Bake cookies until the edges are set and centers are still soft, about 10-12 minutes. Cool completely before assembling.
- In a large bowl using a mixer, beat the cream cheese and remaining 1 cup of unsalted butter together until smooth and creamy.
- Add the heavy cream, powdered sugar, remaining 1 tsp. of vanilla extract and remaining 1/4 tsp. of salt, and beat until light and fluffy.
- Spread or pipe cream cheese frosting onto flat sides of half of the cookies. Top with remaining cookies to create sandwiches.
- Store in an airtight container in the refrigerator until ready to serve.
NUTRITION FACTS
PER SERVING
Calories: 960
Protein: 9.7g
Carbohydrate: 73g
Fiber: 1.9g
Total Fat: 65g
Saturated Fat: 39.3g
Cholesterol: 211mg
Calcium: 131mg
Sodium: 485mg
Potassium: 247mg
Total Sugar: 50.7g
Added Sugar: ~47.0g
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