For the Oatmeal Cookies:

1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, salt, ginger, allspice, and nutmeg. Set aside.

3. In a large saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns light golden brown and smells nutty.

4. Remove from heat and pour into a large mixing bowl, including all browned bits from the pan.

5. Whisk in the brown sugar and mix well for about 3 minutes. Stir in the molasses, apple butter, and vanilla.

6. Beat in the eggs, one at a time, mixing until fully incorporated.

7. Using a rubber spatula, fold in half of the dry ingredients, then add the remaining dry ingredients and apple chips, stirring until just combined.

8. Do not chill the dough! Immediately scoop 3-tablespoon portions (about 70g) onto the prepared baking sheets, leaving 2 inches between each.

9. Bake one tray at a time for 11 minutes, or until lightly golden brown.

10. While still warm, use a spatula to gently shape the edges for perfectly round cookies.

11. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Flip half of the cookies over for filling.

For the Cream Cheese Frosting:

1. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth.

2. Reduce speed to low and gradually mix in the confectioners’ sugar.

3. Add vanilla, salt, milk, and cinnamon, then increase speed to medium-high and beat for 1 minute until fluffy.

4. Transfer frosting to a piping bag fitted with a round tip.

5. Pipe a swirl of frosting onto the bottom of a cookie, leaving a ¼-inch border. Top with a teaspoon of apple butter.

6. Place another cookie on top and gently press to sandwich them together. Repeat with all cookies.