Copycat Oatmeal Creme Pies

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
2. Add 1 cup softened unsalted butter,¾ cup packed dark brown sugar, and ½ cup granulated sugar to a large bowl or stand mixer. Beat together with a hand mixer or the paddle attachment until light and fluffy, about 2-3 minutes.
3. Add 2 large eggs, 1 tablespoon molasses, and 1 tablespoon vanilla extract and mix until combined.
4. Whisk together 3 cups quick oats, 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ½ teaspoon salt. Slowly add the dry ingredients to the wet and mix until just combined.
5. Use a cooking scoop to scoop the dough into 3 tablespoon-sized balls onto the prepared baking sheets, leaving 2 inches between them.
6. Bake for 11-13 minutes or until golden brown and the edges are just set.
7. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. While cookies are cooling, prepare the creme filling.
8. Add ¾ cup softened unsalted butter to a large bowl or stand mixer fitted with the paddle attachment. Use the stand mixer or hand mixer to cream the butter until light and fluffy, about 3-4 minutes.
9. Add 3 cups powdered sugar, 1 ½ teaspoons vanilla extract, and 1-2 tablespoons heavy cream or milk and mix slowly until combined. Once combined, beat on medium-high until the frosting is very fluffy and smooth.
10. To assemble, pipe or spread 1-2 tablespoons of the creme filling onto the bottom side of one cooled cookie, then top with another cookie to form a sandwich. Repeat until all the cookies have been made into sandwiches.