Ingredients
½cupall purpose flour,spoon & leveled
½cupquick oats
¼tspbaking soda
¼tspground cinnamon
¼cupunsalted butter,softened to room temperature
½cupbrown sugar,light or dark, packed
1large egg
½tsppure vanilla extract
3tbspunsalted butter,softened to room temperature
⅔cupconfectioner’s sugar
1tbspheavy cream
¼tsppure vanilla extract
pinchsalt
Preparation
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, toss the flour, quick oats, baking soda, and cinnamon together. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy for about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.
Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread.
Form the dough into two round balls using a spoon or your fingers. Bake for 20 to 22 minutes or until lightly browned on the edges.
Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy for about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to low and slowly add the confectioners’ sugar. Beat for 1 minute. Add the cream and vanilla, then beat on high until creamy and combined.
Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.
Frost the underside of one cooled cookie and top with the second cookie. Enjoy.
