Spices & Sprinkles

Cookie Ingredients: 

• 1 cup butter, softened 
• 1 cup brown sugar 
• ½ cup sugar 
• 1 T molasses 
• 2 t vanilla 
• 2 eggs 
• 2 cups flour 
• ½ t cinnamon 
• 1 t baking soda 
• ¼ t salt 
• 3 cups quick oats 

Cookie Directions: 

1. Preheat the oven to 350° and line cookie sheets with silicone baking mats or parchment paper. 
2. Beat together the butter and sugars until fluffy. 
3. Mix in the molasses, vanilla, and eggs until creamy. 
4. Add the flour, cinnamon, baking soda, and salt and mix until incorporated. 
5. Stir in the oats. 
6. Form the cookies into balls about 1 to 1.5 T in size and place 2 inches apart on the cookie sheets. 
7. Bake for 9-11 minutes or until the tops look set. Cool on the cookie sheet for at least 10 minutes before cooling on a wire rack. You can press them down gently with the bottom of a measuring cup if they are too tall.

Cream Ingredients: 

• ¾ cup unsalted butter, softened 
• 2 oz. cream cheese 
• 3-4 cups powdered sugar 
• 1 t vanilla 
• ¼ t salt 
• 1 T cream or milk, if needed 

Cream Directions: 

1. Beat the butter until fluffy. 
2. Beat the cream cheese into the butter. 
3. Add in half of the powdered sugar, vanilla, and salt and mix until incorporated. 
4. Add the rest of the powdered sugar until the desired sweetness. (also add the cream if needed) 
5. Sandwich the cookies with the cream when cooled.