Eggnog Oatmeal Cream Pies

Cream together the butter, brown sugar, and granulated sugar over medium speed until light and fluffy, about 5 minutes.

Once the butter and sugars are creamed, add the eggs and vanilla and beat to combine.

Using a 1.5 inch cookie scoop, press the dough into the scoop with the palm of your hand, add the cookies to the baking pans.

Bake for 8 minutes. At the 8 minute mark, “scoot” your cookies to make them perfectly round.

Once shaped, return to the oven for about 2-4 minutes. Remove the pan from the oven, scoot any deformed edges again, and place the pan on a wire rack to cool.

When the cookies are completely cool, pipe or spread the buttercream onto the bottom side of one of the cookies in a swirl.

Place the bottom side of another cookie on top and gently press together until the eggnog icing just reaches the edges (but don't squish it out!).