Preheat the oven to 350F (180C or 170C fan forced). Line cookie sheets with silicone baking mats or baking paper.

In a large bowl beat together the butter, brown sugar and granulated sugar until fluffy.

Mix in the molasses, vanilla extract and eggs until creamy.

Turn off the mixer and add in the flour, cinnamon, baking soda and salt. Do a few stirs by hand first, then turn the mixer to a low speed and beat until incorporated. (This is to avoid the flour flying everywhere).

Stir in the oats.

Form the cookies into balls about 1 to 1.5 tablespoons in size and place 2 inches apart on the lined cookie sheets. I use a cookie scoop for this. I typically get about 32-34 cookies which will make 16-17 sandwiches.

Bake 1 sheet of cookies at a time in the middle of the preheated oven. They’ll bake for about 9-11 minutes, or until the tops look set.

Cool on the cookie sheet for at least 10 minutes before transferring to a wire rack to continue cooling.

In a large bowl, beat the butter until fluffy.

Chop the cream cheeses into 3-4 pieces, then beat into the butter.

Add in 1 1/2 cups powdered sugar, vanilla and salt. Start with the mixer on a low speed, then gradually increase to a medium speed until the ingredients are incorporated.

Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If needed (AKA if the frosting is too thick), beat in 1 tablespoon of cream.

Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of frosting.

Then sandwich a second cookie on top with the bottom facing down.