GINGERBREAD OATMEAL COOKIE CREAM PIES

Start by making the cookies. Preheat the oven to 350F. Line two baking sheets with parchment paper; set aside.
In medium bowl, combine the oats, flour, baking soda, all of the spices, and salt. Set aside.
In a separate large bowl, beat the butter and sugars together until lighter in color and creamy. Then, beat in the molasses, egg, and vanilla until smooth.
Fold the flour mixture into the wet mixture until combined.
Scoop the dough into 1” balls and place on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the pan for 5 minutes, and then transfer to a wire cooling rack to cool completely.
Make the cream filling. In a large bowl, beat the butter on high speed until light and fluffy (~5 minutes).
Then turn the speed down and gradually add in the powdered sugar. Continue to mix until the powdered sugar is fully incorporated. Then add in the vanilla extract and milk, and beat until combined.
To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies. Then pace the remaining cookies on top to create a cookie sandwich.
Enjoy!