Protein Oatmeal Cream Pies

For the cookies:

1. Whisk melted butter with both brown and granulated sugars until smooth. Add eggs and 2 tsp vanilla extract, mixing until combined.
2. In a separate bowl, stir in all-purpose flour, baking soda, 0.5 tsp salt, and cinnamon until almost combined.
3. Add the dry mixture to the wet mixture and mix in the old-fashioned rolled oats until the dough comes together.
4. Let the dough sit for 10–15 minutes so the oats can absorb moisture.
5. Scoop 1-tablespoon portions of dough onto a parchment-lined baking sheet. Chill the scooped dough for 15–20 minutes.
6. Preheat oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes, until the edges are set and the centers are soft.
7. Cool cookies completely on a wire rack. They must cool fully before filling.

For the protein cream filling:

1. In a mixing bowl, beat 0.25 cup softened butter, 0.5 tsp vanilla, and a pinch of salt until smooth.
2. Add the 0.5 cup vanilla protein powder and mix until it looks thick and crumbly.
3. Add 2 tablespoons of high-protein milk and mix to smooth it out.
4. Gradually add the 1 cup powdered sugar, mixing until incorporated.
5. Add the remaining 1-2 tablespoons of high-protein milk as needed, mixing until the filling becomes smooth and fluffy.
6. Beat the filling for 1–2 minutes until it is light and airy.

Assembly:

1. Let the prepared filling rest for 10–15 minutes before using.
2. Once cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie to create a sandwich.