_{Photo by William Meppem}

Ingredients

1 1/4 cups butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3 cups uncooked quick-cooking oats

Cream Filling

Preparation

1. Preheat oven to 375°.

2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Makes 3 dozen oatmeal cookies or 18 cream pies

Borrowed from My Recipes, September 2004