Ingredients
3/4 cup butter, softened 2 large eggs, room temperature1 package spice cake mix (regular size) 1 cup quick-cooking oats 1 can (16 ounces) vanilla frosting
Preparation
Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
