Oatmeal Cream Pies

• 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

1. Preheat oven to 350F. Line two cookie sheets with parchment paper; set aside.
2. 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.
3. In a medium bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
4. 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).
5. 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!)
6. Bake for 8-11 minutes. Let cool completely on a wire rack.
7. Make the filling:
8. In a large bowl, cream together the butter and marshmallow creme. Slowly add the powdered sugar and vanilla. Beat until smooth and fluffy.
9. Add a generous dollop of filling to half of the cookies and top with another cookie, lightly pressing down. Enjoy!

cookies, butter, brown sugar, egg, vanilla, flour, cook oats, baking soda, salt, ground cinnamon, marshmallow filling, butter, marshmallow creme, powdered sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/oatmeal-cream-pies-50182925 (may not work)