Ingredients
- Cookie:
- 1 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 tbsp molasses
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 1 1/2 cups quick oats
- Cream Filling:
- 2 tsp very hot water
- 1/4 tsp salt
- 1 (7 oz.) jar marshmallow cream
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Preparation
Step 1
Preheat the oven to 350° and line a cookie sheet with parchment paper.
In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
Add the salt water and mix well.
Spread the filling onto the flat side of one cookie and top with another.