1 1/4 cups butter, softened 1 cup packed brown sugar 1/2 cup sugar 1 large egg 2 tsp. pure vanilla extract 1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 3 cups uncooked oats (quick or old fashioned)
Combine flour, soda, salt and cinnamon. Set aside.
Cream butter and sugars until well combined. Add eggs and vanilla until combined.
Gradually add flour mixture until combined. Stir in oats.
Drop by rounded TB on cookie sheet or stone. I use my cookie scoop so each cookie will be the same shape and size.
Bake 375 degrees for 10 minutes. Cool on pan for 3 minutes. Remove cookies and cool completely on wire rack.
1/2 cup butter, softened 2 cups powdered sugar 2 TB whipping cream 1 tsp. pure vanilla extract
Combine ingredients in small bowl and whip until fluffy.
Transfer filling to a zip lock baggy or pastry bag. Snip a small hole if using a zip lock bag.
Squeeze filling, about 1 TB over each bottom side of half of your cookies. Top with remaining cookies, right side up.
This recipe originally came from an old Cottage Living Magazine.