• Preheat oven to 375
• Using a stand mixer, hand mixer, or spoon, cream together the butter and two sugars until light and blended.
  1 Cup salted butter, 1 Cup Brown Sugar, 1/2 Cup Table Sugar
• Mix in the eggs until completely combined.
  2 Large Eggs
• In a separate bowl, mix together the flour, soda, and spices. Then, Mix the dry ingredients into the wet ingredients, making sure everything is incorporated well.
  1 1/2 Cups All Purpose Flour, 1 tsp Baking Soda, 1 tsp Salt, 1/4 tsp nutmeg, 1/2 tsp cinnamon
• Finally, add in the oats and mix until combined.
  2 1/4 Cup Old Fashioned Oats
• Scoop out the dough in balls roughly 1 generous Tbsp each and drop onto a parchment lined baking sheet 2 inches apart.
• For best results, refrigerate the prepared cookie dough balls for 20 minutes prior to baking.
• Bake in preheated oven for 14 minutes, or until they are uniformly golden brown.
• Let them cool completely before assembling.
• When ready to assemble, match cookies according to size and flip over one of each pair. Pipe a generous amount of buttercream on to the underside of each cookie or just slather it on with a spoon and set the other cookie on top. Enjoy!

Vanilla Buttercream Filling

• Whip the butter until light and fluffy in a mixer or handheld with a fork until it becomes light and fluffy.
  1 1/2 Cup softened salted butter
• The, add the vanilla, and slowly incorporate the powdered sugar by adding it into the butter a few Tbsp at a time.
  1 tsp vanilla, 2 1/2 Cups Powdered Sugar
• When the powdered sugar is nearly all incorporated, add in the Cream. Start with one Tbsp and check the consistency. It should be soft but able to hold together well when piped on a cookie. If it is too thick to be piped, add in 1/2- 1 full Tbsp more cream.
  2 Tbsp Heavy Whipping Cream