• *Note* - sift the flour, or fluff it with a fork and then spoon it into your measuring cups for a softer, chewier cookie.
• Pre-heat the oven to 350° F and line large baking pans with silpat mats or parchment paper (I prefer parchment)
• Place the all-purpose flour, oats, baking powder, cinnamon, and salt in a medium bowl, whisk to combine, and set aside
• Place the butter, brown sugar, and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on medium speed until fluffy
• Beat in the eggs one at a time, scraping the sides and beating thoroughly after each addition. Beat in the vanilla.
• Slowly add the flour mixture, 1 cup at a time, beating on low and scraping the sides after each addition, and beat until just incorporated. Don't overmix.
• Scoop the dough by heaping Tablespoons or using a cookie scoop and place about 2 inches apart
• Bake 8 to 9 minutes for a chewier cookie, 10 - 11 minutes for a crispier cookie
• Transfer to a cooling rack and allow to cool completely

Buttercream Frosting

• In a stand mixer with the paddle attachment, beat the butter on medium-high for about 5 minutes, scraping the sides when needed. This lightens the butter and creates an extra fluffy buttercream
• With the mixer off, add the powdered sugar 1 cup at a time and beat on low, scraping the sides when needed until the powdered sugar is completely incorporated. Add in the vanilla extract and milk and beat until combined.
• Scrape the sides, turn the mixer back up to medium-high speed and beat an additional 3-5 minutes for a really fluffy buttercream. Add more milk 1 teaspoon at a time, if necessary

Making the cream pies

• Lay 10 - 12 cookies with the bottom/flat side up
• Using a piping bag and a 2A piping tip pipe the frosting onto the cookie and then place a 2nd cookie flat side/bottom down.
• Continue until all the oatmeal cream pies are made