Ingredients
For the cookies
1 stick butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 1/2 cups quick cook oats (not instant)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 /2 teaspoon ground cinnamon
For the marshmallow filling
1 stick butter, room temperature
1 7-ounce container marshmallow creme
3 cups powdered sugar
1 teaspoon vanilla extract
Preparation
Preheat oven to 350F. Line two cookie sheets with parchment paper; set aside.
In the bowl of your stand mixer (or a large bowl with a hand mixer) cream the butter and brown sugar until light and fluffy, about 5 minutes. Scrape down the bowl. Add the egg and vanilla and mix together until thoroughly mixed.
In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
Scrape down the bowl with the butter/sugar mixture. Add the flour mixture to the butter mixture. Mix on low setting until just combined (the flour just disappears).
Use a cookie scoop (mine holds 2 Tablespoons) to measure out dough balls on your prepared cookie sheets. Leave at least 1 inch between cookies (I fit 12 on each cookie sheet and it worked great!)
Bake for 8-11 minutes. Let cool completely on a wire rack.
Make the filling: In a large bowl, cream together the butter and marshmallow creme. Slowly add the powdered sugar and vanilla. Beat until smooth and fluffy.
Add a generous dollop of filling to half of the cookies and top with another cookie, lightly pressing down. Enjoy!
