Directions
- Preheat the oven to 350 degrees F.
- Beat the butter until smooth, then add the coconut sugar and beat until well combined.
- In a separate bowl combine the flour, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined.
- Turn your beater/mixer off then stir in the milk and oats with a spatula or spoon.
- Roll 1 tablespoon of batter with your hands into balls and then place them two inches apart on an ungreased baking sheet.
- Next, flatten each cookie with your hand and bake for 10 minutes. Remove them from the oven and let them cool completely.
- While the cookies are cooling make the cream filling. In a large bowl using an electric mixer, beat the shortening, butter, and vanilla until smooth, then slowly add the powdered sugar and beat until the filling is sturdy.
- Pipe or spread the bottom of half the cookies with filling and place another cookie, bottom side down, on top.
- Keep leftover cookies stored in an airtight container on the counter for up to 3 days.
