Prepare the oatmeal cookies
Step 1
Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
Step 2
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Set aside.
Step 3
In the bowl of a stand mixer (or using a hand mixer), beat butter, C&H® Dark Brown Pure Cane Sugar, and C&H® Organic Raw Sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla. Beat until combined. Scrape down the sides and the bottom of the bowl.
Step 4
With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix just until combined (avoid over mixing—it’s okay if there are a few flour pockets.) Add oats and mix until incorporated.
Step 5
Scoop about 2 tablespoons of dough and place on prepared cookie sheet. Space the balls of dough at least 3 inches apart as the cookies will spread. Bake for 10 to 12 minutes or until the edges are light brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare crème filling
Step 1
While the cookies cool, add butter to the bowl of a stand mixer (or use a hand mixer), and beat on medium-high speed until light in color, about 3 minutes. With the mixer on low, gradually add C&H® Powdered Sugar and mix until well combined, about 1 minute. Add 1 tablespoon of heavy cream, 1 teaspoon of vanilla, and a pinch of salt. Beat on medium-high speed until fluffy. If the filling is too thick, add another tablespoon of heavy cream.
Make the cookie sandwiches
Step 1
Once the cookies are cooled, pipe or spread crème filling on the flat side of half the baked cookies. Top with remaining cookies to form sandwiches. Enjoy!
Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
