the goods:
1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
1/2 cup granulated sugar
1 tablespoon unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
1 and 1/2 cups rolled oats (not quick-cooking)
1/2 cup golden raisins
8 ounces cream cheese, room temperature
6 tablespoons confectioners' sugar
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, using an electric mixer, beat butter, brown and granulated sugars, and molasses on high, scraping down bowl, until light and fluffy, 4 minutes. Add vanilla; beat until combined. Beat in eggs, one at a time, scraping down bowl after each addition. With mixer on low, add flour mixture and beat just until combined. With a rubber spatula, stir in oats and raisins. Drop dough in 2-tablespoonful mounds, 2 inches apart, onto a baking sheet. Bake until cookies are just set at edges and slightly soft in middle, 11 minutes.
Let cookies cool on sheets, 5 minutes. Transfer to wire racks and let cool completely. In a medium bowl, using mixer, beat cream cheese and confectioners' sugar until light, 2 minutes, scraping down bowl as needed.
Spread filling on flat side of half the cookies. Sandwich with remaining cookies.
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