These cookie sandwiches are incredibly tasty and tempting! After taking a piece, my husband said that these were his new favorite dessert. Hershey’s® cinnamon chips are the key component!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 15 |
| Yield: | 15 cream pies |
Ingredients
- 1 cup butter, softened
- ¾ cup tightly packed dark brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup cinnamon chips (such as Hershey’s®)
- 2 cups confectioners’ sugar
- ½ cup butter, softened
- 1 tablespoon heavy whipping cream, or more as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup butter, brown sugar, white sugar, eggs, molasses, and 1 1/2 teaspoon vanilla extract in a large bowl; beat with an electric mixer until creamy.
- Mix flour, cinnamon, baking soda, and salt together in a separate bowl. Stir into the creamed butter mixture. Mix in oats until evenly incorporated. Fold cinnamon chips into the dough.
- Drop tablespoonfuls of dough onto ungreased baking sheets.
- Bake in the preheated oven until edges start to brown, 10 to 12 minutes. Transfer to wire racks to cool.
- Combine confectioners’ sugar, 1/2 cup butter, heavy cream, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat on high speed until light and fluffy, 2 to 3 minutes.
- Spread 1 teaspoon of the cream filling over the back of half of the cookies; top with remaining cookies.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 343 mg |
| Sugars | 45 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty. I used peanut butter chips instead of cinnamon ones because that’s all I could find locally and I think it added a unique flavor. My only criticism is that the frosting recommendation isn’t enough. In the future I’ll increase the recipe by half.
Unable to load a picture. Normally I put 12 cookies on a cookie sheet however the spread a lot so next time I will put only six. The cookie has a nice mild flavor. I have not put the frosting in them yet but I’m sure they’ll be fine.
Excellent cookie
Absolutely DELICIOUS!! Thank you for the recipe. I’m having guests tomorrow and made them so serve, but I can’t stop eating them and I’m not sure I will have any left for them to try.
This recipe is amazing!!!! They taste just like storebought, and are very easy to make! I used a blender to grind the oatmeal, becaise I had read another recipe that stated “ground oat doesn’t soak up as much moisture, and thus leaves you with a softer cookie.” I’d highly recommend!!!??
I made a half a batch of these using gluten free products, and now I need to make a whole batch using regular flour and oatmeal. I did use King Arthur Flour’s cinnamon chips which are smaller than the Hershey’s but kept it to the same amount called for. These are very good, and knowing my “audience,” they won’t last more than one afternoon. I got 15 cookies following all the directions. The filling is not equal to a double-stuft, if that’s what you are wanting, but I did make mine 1 1/2 teaspoon which was enough I thought. Thanks for the cookies! I hope they make it until the rest of my family comes over tomorrow! 🙂 EDIT: Having just tasted a cookie the next day after my taste buds have settled, I can tell you that you need not make more filling because they are sweet enough with the recipe as written! YUM!