An adult version of the classic oatmeal cream pie.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer, beat together the butter and sugars until light and fluffy, 3 to 5 minutes. Add the molasses, and beat to combine, then add the eggs, and beat to combine. Add the bourbon and vanilla, and mix to combine. Add the flour mixture to the butter mixture, and mix on low until completely incorporated. Add the oats and mix on low to combine.Take the bowl off the mixer, and use a spatula to make sure the dough is thoroughly mixed.
Using a heaping tablespoon to scoop the dough, place the cookies on the prepared baking sheets . Bake the cookies for 8 to 12 minutes, until the edges are golden brown and the center is set. Remove from the oven and let them cool completely on a wire rack. When the cookies are cooled, place the brown butter cream on the bottom side of one cookie, and top with another .Brown 1 cup of the butter: Melt it in a medium-sized saucepan. You need to stay close to the pan; don't walk away from it.
Add the remaining stick of butter to the browned butter in the bowl, and beat all the butter until light and fluffy, 3 to 5 minutes. Stop the mixer and add the heavy cream, vanilla, and salt, and beat to combine. Slowly add the powdered sugar on low speed. Once it is incorporated, increase the speed to medium and beat the cream until it is smooth and fluffy, 4 to 6 minutes.
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