Oatmeal Cookie:
2 C All Purpose Flour
2 C Old Fashioned Oats
2 t Baking Soda
1 t Baking Powder
1 t Ground Cinnamon
½ t Salt
¾ C Unsalted Butter
¾ C Granulated Sugar
¾ C Light Brown Sugar
2 T Molasses
2 Eggs
Marshmallow Buttercream:
1 C Unsalted Butter, room temperature
4 C Powdered Sugar
½ t Vanilla Extract
1 (7 ounce) Jar Marshmallow Fluff
Preheat oven to 350 degrees F.
In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside.
Cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined.
Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together.
Add the eggs and mix until combined.
Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between.
Using a 1 T scoop, scoop the dough and place them on the prepared baking sheet spaced about three inches apart.
Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven).
Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them).
While the cookies are cooling, prepare the Marshmallow Buttercream.
Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together.
Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh.
Marshmallow Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy. Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated.