1. Prepare the cookie dough

• In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in the molasses and vanilla extract until fully incorporated.

2. Add dry ingredients

• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture and mix until just combined.
• Fold in the rolled oats using a spatula or wooden spoon.

3. Chill the dough (optional but recommended)

• For thicker cookies, chill the dough in the refrigerator for 30 minutes. This helps prevent spreading and improves flavor.

4. Bake the cookies

• Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
• Scoop tablespoon-sized portions of dough and place on the baking sheets, spacing 2 inches apart.
• Flatten slightly with your fingers or the back of a spoon.
• Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
• Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

5. Make the cream filling

• In a mixing bowl, beat the softened butter until creamy.
• Gradually add powdered sugar, beating until fluffy and smooth.
• Mix in vanilla extract and add cream or milk, one tablespoon at a time, until desired consistency is reached.

6. Assemble the cream pies

• Pair up the cooled cookies based on similar size.
• Pipe or spread about 2 tablespoons of cream filling on the flat side of one cookie.
• Top with the second cookie and gently press to sandwich.
• Repeat with remaining cookies and filling.