These are such a fun and easy treat! I made these this week again for the guys while they were making hay and they loved them. Zack really likes his in the refrigerator for a couple of hours to get the cream center chilled.

CREAM FILLING (I double this)

• 3/4 cup butter, softened
• 2 1/2 cups powdered sugar, sifted
• 1 tsp Mexican vanilla
• 1 tbsp milk

COOKIES

• 1 CUP butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 tsp Mexican vanilla
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups oats

Directions

1. Preheat oven to 350 and line a cookie sheet with parchment. 
2. In a large bowl, cream together butter and sugars with an electric mixer until light and fluffy. Add in eggs, vanilla, and mix until combined.
3. In another bowl, whisk flour, baking soda, cinnamon, and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.
4. To make the large sandwich cookies, scoop about 3 tablespoons of dough onto cookie sheets. Bake until golden brown, about 13-15 mins. Let cool completely.
5. Next, make the filling. Beat butter on med/high for about 3-5 mins until fluffy. Turn down the speed and slowly add powdered sugar. Mix until sugar is completely incorporated. Add in vanilla, milk, and mix until combined, 
6. Turn up mixer back to medium/high and beat an additional 3 mins. If needed, add a little more milk until you reach your preferred consistency.
7. To assemble, spread filling on the flat side of the cookie and put the remaining cooking on top to make a sandwich/pie. 

Enjoy!