Oatmeal Sandwich Cookies with Cinnamon Cream Filling

I've enjoyed a lot of those Little Debbie Oatmeal Cream Pies in my day. Such as: two Wednesdays ago. Also: in High School by the boxful. Unfortunately, they are made of corn syrup, partially hydrogenated soybean oil, and a few other ingredients that may not technically be food. I am pretty much the last person to get preachy about organic eating (I frequent the McDonalds Playplace weekly), but I figure-if I can make a better version at home, with real food-perhaps I'll feel better about serving it to my children for breakfast.

For the Oatmeal Cookies:

Makes 16 sandwiches

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cinnamon

1 cup (2 sticks) butter, softened

1 1/2 cup brown sugar

1 egg

1 1/2 teaspoons vanilla

2 cups old-fashioned oats

Preheat oven to 350 degrees. 

In a medium bowl, whisk the flour, baking soda, salt and cinnamon to blend. Set aside.

In the bowl of an electric mixer set on medium speed, cream the butter and sugar together for 3 minutes, or until light and fluffy. Add the egg and vanilla and continue beating until well combined, scraping down the sides as necessary. 

With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Mix in the oats at low speed.

Drop the batter in rounded tablespoons, 2 inches apart, onto baking sheets. Bake 9-10 minutes. (I always slightly underbake my cookies to make sure they stay soft and chewy.)

*I wouldn't use this recipe for regular Oatmeal Cookies, since they are so thin. But when used for sandwich cookies, thick ones are harder to eat.

For the filling:

4 oz. cream cheese (1/2 a block)

4 Tablespoons butter

2 cups powdered sugar

1/4 tsp. cinnamon

Cream butter and cream cheese until combined and smooth. Beat in powdered sugar and cinnamon.