For the oatmeal cookies
230 g all-purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) cinnamon
1/2 teaspoon(s) salt
550 g oats
120 g almonds, finely chopped
250 g butter
160 g brown sugar
130 g granulated sugar
1 teaspoon(s) vanilla extract
2 eggs, medium
For the filling
170 g butter, at room temperature
230 g icing sugar
20 g milk
1/4 teaspoon(s) vanilla extract


1.For the cookies
2.In a bowl, combine the flour, baking soda, cinnamon and salt.
3.In the same bowl, add the oats and finely chopped almonds. Mix.
4.In a mixer, add the butter, brown sugar, granulated sugar and vanilla. Beat for 3 minutes on medium speed until light and fluffy.
5.Add the eggs, one at a time and add the vanilla extract. Beat on low speed until completely incorporated.
6.Remove the mixing bowl from stand and add the oats. Mix with your hands.
7.Line 2 baking pans with parchment paper.
8.Pick up 30 g of the cookie dough to make each cookie. Place on baking pan and press down on them gently. Refrigerate in pans for 1 hour (you can also bake them immediately).
9.Preheat oven to 170* C (338* F) Fan.
10.Bake for 15-17 minutes, until golden.
11.When ready, remove from oven and allow them to cool for 5 minutes in the pan before placing on a wire rack. Allow them to cool completely.
12.For the cream filling
13.Beat the butter and icing sugar in a mixer for 5 minutes on medium speed, until light and fluffy.
14.Add some milk if the filling seems to be too thick.
15.Place some filling on one oatmeal cookie and cover with another to make a sandwich.
16.Prepare the remaining cookies in the same manner and serve.

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