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Note: to ensure that you have enough filling, you may want to use 1 1/2 times this recipe.
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For the cookie:
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Preheat oven to 375 degrees. Beat butter, shortening, corn syrup and sugar on medium speed until fluffy. Add egg and vanilla extract and beat until blended.
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Combine flour, baking soda, cinnamon, salt and cloves and gradually add to the butter mixture. Stir in oats. Shape dough into 1 1/2 inch balls and place 2 inches apart on parchment-lined baking sheets. Press down on each ball to flatten slightly. Bake for 10-12 minutes until golden. Cool on the baking sheet for 3 minutes, then remove to wire racks and cool completely.
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For the filling:
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Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping down the bowl. Beat on high until light and fluffy.
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Spread filling on one cookie and sandwich another cookie on top. Eat and enjoy.
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Notes:
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This recipe makes monster-sized cookies. If you want normal sized cookies, roll the dough into smaller balls. I would definitely make mine smaller next time.
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I left my filling pretty thick. That way, it doesn't squish out when you bite the cookie. Just add a little bit of cream at a time, until it is the consistency you want. This was also not enough filling for all of the cookies. Rather than make more, I just froze some of the cookies without the filling. When I want to serve them, I can either serve them plain, or quickly make more filling.
