Oatmeal Cream Pies

2 sticks unsalted butter
1 cup sugar
2 whole NC farm fresh eggs
1/2 cup molasses
1/4 cup milk
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
2 cups quick rolling oats
Frosting (for center, as desired) – recommended: Pillsbury Easy Frost Vanilla Dream No Fuss Frosting or Pillsbury whipped supreme vanilla

Cream the butter and sugar; add the eggs, molasses, and milk. Beat well. Sift the flour, salt, baking soda, cinnamon, and cloves together. Add to creamed mixture along with the quick rolling oats. Drop the mixture by heaping teaspoonful’s onto un-greased cookie sheet. Bake in a pre-heated 350-degree oven for 8-10 minutes until brown, but soft. Allow cookies to cool. Frost the bottom of one cookie with vanilla frosting of choice, place a second cookie on top of frosting to create a sandwich.

Better than Little Debbie oatmeal cookies! They have all the flavors of fall and make great gifts.