Ingredients:
1 1/4 C butter, room temperature
1 C brown sugar
1/2 C sugar
1 large egg
2 tsp vanilla extract
1 Tbsp molasses
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
3 C quick-cooking oats (NOT whole rolled oats)
Cream Filling:
3/4 C butter, room temperature
3 C powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla
pinch salt
Directions:
In stand up mixer, cream butter and sugars on medium speed until light and creamy. Add egg, vanilla, and molasses. Set aside
In a medium bowl, mix all dry ingredients. In mixer, slowly add dry ingredients to wet, incorporating slowly. The dough is very thick so you may have to mix by hand some
Preheat oven to 375 deg
Drop dough with a large cookie scoop, or, 3Tbsp of dough onto cookie sheet. Place dough balls 2 inches apart as the cookies spread out in the oven
Bake for 10 minutes until lightly golden around the edges. Cool on cookie sheet for 3-5 minutes before transferring to wire rack to fully cool
In stand mixer, beat butter for 1 minute until creamy. Add powdered sugar and mix for 1-2 minutes. Pour in cream and vanilla and mix on high for 3-4 minutes until fluffy. If filling is too thick add a couple of tsp of extra cream
Spread 1 1/2 Tbsp cream filling onto bottom of half of the cookies. Top with remaining cookies, right side up
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