For the Cookies:

1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper, set aside.
2. In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
3. In the bowl of your standing mixer, cream together butter & sugars.
4. Add molasses, vanilla, and eggs and beat until well combined.
5. Add flour mixture and beat until completely combined.
6. Add in the oats and cinnamon chips and mix on low speed until just combined.
7. Drop 1 TBS portions of dough onto your prepared baking sheets. It’s important to make sure they’re all the same size and shape to make it easier to form sandwiches!
8. Bake at 350°F for 10-12 minutes, or until the center is just set.
9. Remove from the oven. You will notice that the cookies flatten out a LOT and usually run into each other. Immediately use a spatula to gently separate & create space between the cookies if they baked together.
10. Let your cookies cool on the pan for 5-10 minutes.
11. When your cookies are mostly cooled, move onto a wire rack to cool completely.

While cookies are baking, make filling:

1. Beat together ½ cup butter, package of cream cheese and powdered sugar slowly until combined
2. Add vanilla, beat until combined.
3. After cookies have cooled spread 1 TBS filling between two cookies, putting the bottom sides together.

Recipe Notes

1. The cookies flatten a LOT while baking.
2. Bake only until they just look set. Be careful not to overbake or they will lose their chewy soft texture!
3. If you want perfectly round cookies I recommend baking less on each cookie sheet.
4. These freeze exceptionally well! Store in an airtight container separated by wax paper in the freezer!