Tiny Oatmeal Cream Pies in 30 Minutes

Instructions:

1. Cream butter and sugars. Beat the softened butter, brown sugar, and granulated sugar together until the mixture is pale and fluffy. Note: This incorporates air for a lighter cookie.
2. Add wet ingredients. Beat in the egg and vanilla extract until smooth and well combined.
3. Mix dry ingredients. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
4. Combine wet and dry. Slowly stir the dry ingredients into the butter mixture. Note: Use a low speed or a spatula to avoid overmixing.
5. Fold in oats. Gently fold in the quick oats until just combined. Stop as soon as you see no more flour streaks.
6. Scoop and space. Scoop rounded tablespoons of dough onto your parchment lined sheet, spacing them 2 inches apart.
7. Bake the cookies. Bake at 350°F (175°C) for 8-10 minutes until the edges are barely golden but the centers look slightly soft.
8. Cool completely. Let them sit on the pan for a few minutes before moving them to a wire rack. Note: If you fill them while warm, the cream will melt into a puddle.
9. Whip the cream. Beat together the butter, powdered sugar, heavy cream, vanilla, and salt. Whip for five minutes until the mixture is velvety and stiff.
10. Assemble the pies. Pipe a thick swirl of cream onto the flat side of 10 cookies, then top with the remaining 10, pressing gently until the cream reaches the edges.