As always we give you all of the recipe and none of the fluff.
Cookies
1 C brown sugar, packed
1 C browned butter
⅓ C molasses
1 tsp vanilla extract
2 eggs
2 ¼ C great value all-purpose flour*
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 C old-fashioned oat
Filling
½ C butter, softened
1 C powdered sugar
1 tbsp. cream or milk
1 tsp. vanilla
1 C marshmallow fluff
Directions
Preheat the oven to 350ºF.
Brown the butter in a saucepan. Cook on medium/high heat until golden brown. Let the butter cool to room temperature.
In a large bowl, mix the butter and brown sugar until well combined.
Add the molasses, vanilla, and eggs, and whisk thoroughly.
In a separate bowl stir together the flour, baking soda, salt, and cinnamon. Dump the dry ingredients into the butter mixture. Mix until well combined.
Add the oats and mix until incorporated. Be careful not to overmix the batter or it might result in tougher cookies.
Using an ice cream scoop (or about 2 tablespoons), scoop out cookies onto a baking sheet lined with parchment paper, leaving about 3 inches (8 cm) between each one.
Bake for 8-9 minutes. The cookies will still be very soft, so make sure to let them cool to room temperature.
While cooling, make the filling by beating the butter, powdered sugar, cream, vanilla, and marshmallow fluff until well combined.
Once the cookies are cooled, put a spoonful of the filling on one cookie and sandwich with another. Repeat until all the sandwiches are made.
Enjoy!
Yields 8-10 Sandwiched Oatmeal Cream Pies
*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.
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