These cookie sandwiches are absolutely delicious and irresistible! My husband took one bite and exclaimed that these were his new favorite dessert. The secret ingredient is Hershey's® cinnamon chips!
Ingredients
- butter: 1 cup (softened)
- tightly packed dark brown sugar: 0.75 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- molasses: 1 Tbsp
- ½ teaspoons vanilla extract: 1 piece
- ½ cups all-purpose flour: 1 piece
- ground cinnamon: 1 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- ½ cups rolled oats: 1 piece
- cinnamon chips (such as Hershey's®): 1 cup
- confectioners' sugar: 2 cups
- butter: 0.5 cup (softened)
- heavy whipping cream: 1 Tbsp (or more if needed)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
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Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
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Drop tablespoonfuls of dough onto ungreased baking sheets.
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Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
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Combine confectioners' sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
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Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.
