In a large mixing bowl, beat together 1 cup of softened unsalted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar until creamy and smooth.

Add molasses and 2 teaspoons of vanilla extract, mixing well.

Incorporate 2 large eggs, one at a time, ensuring everything is well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly blended.

Gradually add the dry ingredients to the wet mixture, folding in 3 cups of quick oats until just combined. The dough should be thick and slightly sticky.

Preheat your oven to 350°F (175°C).

Drop tablespoons of cookie dough onto lined baking sheets, leaving space between them to allow for spreading.

Place in the preheated oven and bake for 10-12 minutes or until the edges are golden and the centers look set but still soft.

Allow the cookies to cool on a wire rack.

In a mixing bowl, beat together 3/4 cup softened butter with 2 ounces of cream cheese until fluffy.

Gradually add powdered sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt, mixing until smooth.

If the filling is too thick, add a tablespoon of cream to reach desired consistency.

Spread a generous amount of filling on the flat side of one cookie, then top it with another cookie, pressing down lightly to create a sandwich.