Heat the oven to 350°F and line a cookie sheet with parchment paper. Place aside for later
Combine the butter, sugars, and molasses. Beat until light and fluffy, about 3 minutes.
Add the egg and vanilla. Mix well.
In a separate bowl, combine flour, oats, baking soda, and salt.
Add the dry ingredients to the wet and mix until just combined.
Using a cookie scoop, scoop the dough out onto your cookie sheet 2 inches apart.
Bake for about 8-10 minutes or until the edges of the cookies are set and the centers have puffed up but are still slightly underdone. Transfer the cookies to a wire rack. Allow the cookies to cool completely.
While the cookies cool, make the cream filling. Combine all of the ingredients in a stand mixer fit with the whisk attachment and beat on slowly, then gradually increase to high until smooth. Transfer to a piping bag fit with a round tip and pip frosting between two cookies (or use a butter knife and spread some frosting if you’re not feeling fancy 🙂
Store in an airtight container- enjoy!
