Ingredients

Cookies

1 3/4 cups + 2 Tbsp all-purpose flour
1 cup quick oats, slightly ground in a food processor (about 15 pulses)
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
1/4 tsp ground ginger
1/2 cup butter, softened
1/2 cup shortening (unflavored)
1 1/4 cups granulated sugar
2 1/2 Tbsp molasses
2 large eggs
1 tsp vanilla extract
1/8 tsp coconut extract (for a slightly more noticeable coconut flavor – increase to 1/4 tsp)
Red and yellow gel food coloring, optional

Marshmallow Buttercream Filling

1/2 cup butter, nearly at room temperature
1/4 cup shortening (unflavored)
1 1/2 cups powdered sugar
7 oz. marshmallow creme

Directions

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.  Set aside.

In a large bowl, whisk together the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  Set aside.

In the bowl of a stand mixer, add the butter, shortening, sugar, and molasses.  Beat with the paddle attachment on medium-high for about 2 minutes or until the mixture is pale and fluffy.  Mix in the eggs, one at a time.  Mix in the vanilla and coconut extracts.  Now slowly add in the dry mixture until combined.  Add in a small amount of food coloring, if desired (use more yellow than red).

Use a cookie scoop to scoop out the dough onto the prepared cookie sheets, about 2 tablespoons to each scoop.  Bake for 10-12 minutes, until the cookies are just about set but still soft.  Cool on the cookie sheets for several minutes and then transfer to wire racks to cool completely.

Meanwhile, make the marshmallow buttercream filling.  In the bowl of a mixer fitted with the paddle attachment, whip the shortening and butter together on medium-high for about 3-4 minutes, until the mixture is pale and fluffy.  On low-speed, slowly add in the powdered sugar.  Increase the speed to medium-high and whip for 3-4 minutes.  Now add in the marshmallow creme and mix until just combined.  Spread the filling on half of the cooled cookies and top with another cookie.  The cookies should be stored in an airtight container at room temperature.  Enjoy!

Pulse the oats in a food processor, about 15 pulses will do.

Add the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.

Whisk together and set aside.

In a mixing bowl, add the butter, shortening, sugar, and molasses.

Beat together with a paddle attachment for about 2 minutes and then add the eggs, one by one.

Now mix in the vanilla and coconut extracts.

Slowly mix in the dry ingredients.

Add in a few drops of yellow and red food coloring if wanted. This just enhances the color of the cookie. Add more yellow than red.

Scoop out balls of the cookie dough (about 2 tablespoons each) onto lined cookie sheets.

Bake for 10-12 minutes and let them cool on the cookie sheet before transferring to a wire rack. The cookies should be soft.

For the marshmallow buttercream filling, whip the butter and shortening together for about 3-4 minutes, until pale and fluffy.

Add in the powdered sugar on low and then increase the speed to medium-high and whip for 1 minute.

Add in the marshmallow fluff to combine.

Filling is ready!

Place dollops of the filling on half of the cooled cookies.  Hey look, my toes made an appearance in this picture!

Now smush together and enjoy!

Hooray for Oatmeal Cream Pies!