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By jab120638

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup shortening
• 1 cup packed light brown sugar
• 2 large eggs
• 2 Tbs molasses
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups quick cooking oats
• 7 oz jar marshmallow fluff
• 1/2 cup shortening
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 Tbs hot water

Details

Servings 11
Adapted from bakedbyanintrovert.com

Preparation

Step 1

Instructions
Preheat the oven to 375F degrees. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugar, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the molasses and vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
Roll the dough out into 2 Tbs sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
Make the cream filling: Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. Spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich.

Instructions