For the cookies:

  • 1 cup unsalted butter, softened
  • 3/4 cup of light brown sugar (I made my own brown sugar)
  • 1/2 cup of pure cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (I made my own)
  • 1.5 cups of AP flour
  • 1 tsp of baking soda
  • 1 tsp of corn starch
  • 1 tsp ground cinnamon
  • 1/2 tsp of kosher salt
  • 3 cups of quick oats or old fashion is fine

Cream Filling:

  • 1/2 stick of softened butter
  • 2 1/4 cup of powdered sugar (I made my own)
  • 1 tsp of vanilla
  • 1 or 2 tblsp of half and half

 

Directions:

Oven: 350 – you can use cookie sheets, I didn’t I used a woopie pie pan

Mix Cookie ingredients and cool for about 30 min

Make large enough cookies to spread filling

Bake for about 12-15 min. Cool completely before using the filling, otherwise it will melt.  Wrap in plastic wrap for storage.

Filling – Whip all ingredients in mixer with wire wisk or beaters until fluffy. Any extra you have left you can use on muffins or breads.  It keeps for about a week as well as the cookies.

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