Oatmeal Cream Cookies

Oatmeal Cookies: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and beat, on medium speed, until creamy and smooth (about 2 minutes). Add the egg, molasses, and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Add the flour mixture and rolled oats to the creamed mixture and beat until incorporated.

Drop a heaping tablespoon (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 11 - 12  minutes or until firm around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely before filling.

Filling: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the shortening and butter until soft and creamy. With the mixer on low speed, beat in the confectioners' sugar and vanilla extract. Increase the speed to high, and beat until light and fluffy, about 3 minutes. Then, with the mixer on low speed, slowly drizzle in the corn syrup. Continue to beat until the filling is soft and fluffy.

To Assemble: Take one cookie and spread (or pipe) a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be covered and stored in the refrigerator for several days. Best served at room temperature

Makes about 12 - 14 Oatmeal Cream Cookies

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