For the Cookies

Preheat oven to 350° F and line two large baking sheets with parchment paper.

Add the vegetable shortening, brown sugar, and molasses to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, at least 2 minutes.

Next add the egg, egg yolk, and vanilla. Mix to combine.

In a medium bowl, stir together the flour, oats, baking soda, cinnamon, and salt.

With the mixer on low speed, slowly add the dry ingredients. Scrape down the sides of the bowl as needed and mix just until combined.

Scoop out 2-tablespoon sized portions and then flatten them into discs that are about ⅓” thick. Place them at least 3” apart on the prepared baking sheets.

Bake for 12-14 minutes, or just until the edges are set – do not overbake the cookies or they won’t be soft. For perfectly round cookies, swirl a round cookie cutter around the edges of the cookies when they come out of the oven – this will help nudge any stray edges back into place.

Transfer the cookies to a wire rack and allow them to cool completely before filling.

For the Cream Filling

Add the vegetable shortening and cream cheese to a medium bowl. Using a hand mixer (or you can use a stand mixer fitted with the paddle attachment), beat the two on low speed until combined.

And the vanilla and mix to combine.

With the mixer on low speed, slowly add the powdered sugar. When all of the powdered sugar has been added, turn the mixer to medium-high speed and beat until the cream has lightened in texture, about 45 seconds.

To fill, place the cookies in similar sized pairs and spoon or pipe 3 tablespoons of the cream onto the bottom of one of the cookies. Place another cookie on top of the cream and press down gently until the cream reaches the edges. Repeat with the remaining cookies.