Homemade Oatmeal Cream Pies

Makes 15 cookie sandwiches

prepPreheat oven to 375°F / 191°C
prepLine baking sheets with parchment paper or silicone baking mats
1 1/4 cups / 282 g unsalted butter, softened	Cream butter & sugars until light, 3 min	Beat in egg, vanilla & molasses, 1 min	Fold in flour, baking soda, salt, spices & oats	Scoop 45g portions, 3 inches apart on sheets	Bake 375°F / 191°C, 10–13 min until golden edges	Cool on sheet 10 min, then transfer to rack	Spread filling on half the cookies, top with rest
1 cup / 200 g packed dark brown sugar
1/2 cup / 100 g granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 Tablespoon / 15 ml unsulphured or dark molasses
1 2/3 cups / 209 g all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups / 255 g quick oats
3/4 cup / 170 g unsalted butter, softened	Cream filling butter until creamy, 1 min	Beat in confectioners' sugar, 1–2 min	Beat in cream & vanilla, 2–3 min; season with salt
3 cups / 360 g confectioners' sugar
3 Tablespoons / 45 ml heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
salt, to taste

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