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Storage: Store in an airtight container at room temperature for up to 2 days. After that, store in the refrigerator for up to 3 days more, but let come to room temperature before serving. The cookies can also be frozen for up to 3 months.
Large sandwich cookies: Use a small ice cream scoop (about 2 tablespoons) to scoop the dough onto the baking sheets, spacing them about 2 inches apart (up to 12 per baking sheet). They may need an additional 1 to 2 minutes of baking time. This recipe will yield about 8 to 9 large sandwich cookies.
For the cookies:
1 1/2 cups rolled oats (not instant)
3/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup packed dark brown sugar
1/4 cup granulated sugar
1 tablespoon molasses (not blackstrap)
1 large egg
1/2 teaspoon vanilla extract
For the filling:
2/3 cup powdered sugar, sifted
3 tablespoons unsalted butter, at room temperature
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
Pinch fine salt
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1st Keep
 mlehet
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 debmcnaulty
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