Fluffernutter Sandwich Cookies Recipe

Prepare two large baking sheets with parchment paper. In a large bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until fully incorporated. Add peanut butter and vanilla, and mix on medium speed until incorporated, scraping down the sides of the bowl as needed. Add eggs, mix until incorporated, then slowly incorporate the flour mixture on low speed. When just combined, stir in oats. Cover and chill the dough until it is firm enough for scooping, about 2 hours or up to overnight.
Move oven rack to the center position and preheat oven to 350u0b0F. Scoop out 1 tablespoon worth of dough per cookie and roll it into a ball. Place cookie balls on a large plate or tray and freeze them for 15 minutes. Spacing the cookies about 2 inches apart, place dough balls onto prepared baking sheet. Gently flatten the cookies and use the tines of a fork to press down lightly making a crosshatch design on top of each cookie. Bake for until edges are light golden brown, about 10 minutes. Do not overbake. Remove from oven and cool in pan for 3 minutes then transfer to a wire rack to cool completely.
Once cookies have cooled completely, spread with peanut butter and marshmallow cream and form into sandwiches. Store in an airtight container to retain freshness.