Preheat your oven to 350°F (175°C). In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Mix in molasses, vanilla extract, and add eggs one at a time, ensuring each is fully incorporated.

In a separate bowl, stir together flour, cinnamon, baking soda, and salt. Slowly incorporate into wet ingredients on low speed until just combined.

Gently fold in quick oats until evenly distributed without overworking the dough.

Using a cookie scoop, place dough onto lined baking sheets, spacing them 2 inches apart. Bake for 9-11 minutes until tops are set.

Allow cookies to cool on the pan for 10 minutes before transferring to a rack.

For the filling, beat softened butter until fluffy, gradually add cream cheese, and sift in powdered sugar until smooth.

Spread creamy filling on the bottom of one cooled cookie and sandwich with another cookie, allowing filling to ooze out.

Repeat until all cookies are used.