Oatmeal Cream Pie Cookies (inspired by “Honey, I Shrunk The Kids”)

• 1 cup unsalted butter (softened)

• 3/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 1/2 Tbsp molasses

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp coconut extract

• 2 cups all-purpose flour

• 1 cup quick oats (slightly ground in food processor/blender)

• 2 tsp cocoa powder

• 1 1/2 tsp cornstarch

• 1 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 3/4 tsp cinnamon

• 1/4 tsp ground nutmeg

Filling:

• 1/2 cup vegetable shortening

• 1/2 cup unsalted butter

• 1 1/4 cups powdered sugar

• 1 tsp vanilla extract

• 7 ounces marshmallow fluff (1 jar)

Direction:

1. Preheat oven to 350 degrees.

2. In a mixing bowl, cream together butter, sugars, and molasses on medium-high speed until fluffy. Stir in eggs, mixing until combine after each addition. Mix in vanilla and coconut extract.

3. Add in flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg and mix until well combined.

4. Scoop dough out about 2-3 Tbsp at a time and shape into balls on cookie sheet.

5. Bake in preheated oven 10 - 12 minutes.

6. For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy. Add powdered sugar and blend on low speed until combined. Mix in marshmallow fluff.

7. Remove and cool completely on rack, then spread marshmallow buttercream filling on one cookie and sandwich to the bottom side of another cookie. Enjoy!