1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Make the Oatmeal Cookie Dough:

– In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

– Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

– In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

– Gradually add the dry ingredients to the wet mixture, mixing until just combined.

– Stir in the oats until the dough is evenly mixed.

3. Shape the Cookies:  

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart, as the cookies will spread slightly while baking.

4. Bake the Cookies: 

Bake the cookies in the preheated oven for 10-12 minutes or until they are golden brown around the edges but still soft in the center. Keep an eye on them to avoid overbaking. Let the cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.

5. Make the Cream Filling: 

While the cookies are cooling, prepare the cream filling.

– In a medium bowl, beat the softened butter with the powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Add more heavy cream as needed to reach a spreadable consistency.

6. Assemble the Oatmeal Cream Pies: 

Once the cookies are completely cool, turn half of them over and spread a generous amount of the cream filling on the flat side of each cookie. Top with the remaining cookies, flat side down, pressing gently to sandwich them together.

7. Serve and Enjoy: 

Your homemade *oatmeal cream pies* are ready! Store them in an airtight container at room temperature for up to 3-5 days, or freeze them for later enjoyment.