Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to 65°F
  • ¾ cup (150g) Dark Brown Sugar, packed
  • ½ cup (100g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 tbsp (40g) Dark Molasses
  • 1 tsp Vanilla Extract
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ½ tsp Ground Cinnamon
  • 3 cups (240g) Quick-Cooking Oats
  • ½ cup (113g) Unsalted Butter, softened (filling)
  • ½ cup (95g) Vegetable Shortening
  • 3 cups (360g) Powdered Sugar, sifted
  • 1 tbsp Heavy Cream
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Salt

Instructions:

  1. Begin by beating the butter and both sugars on medium-high until the mixture looks pale and aerated (about 3 minutes).
  2. Add the egg, molasses, and vanilla. Scrape the bowl to ensure the molasses is fully integrated, resulting in a uniform mahogany-colored batter.
  3. Whisk the flour, baking soda, salt, and cinnamon together before folding them into the wet ingredients.
  4. Once combined, fold in the quick-cooking oats until evenly distributed.
  5. Use a 2-tablespoon cookie scoop to portion the dough onto prepared baking sheets.