Step 1

Heat oven to 375 degrees F. Line baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer beat the butter and shortening until combined.

Step 3

Add the sugar and beat until light and fluffy. Add the eggs one at a time until combined.

Step 4

Add the molasses and vanilla and beat well.

Step 5

In a medium mixing bowl whisk together the flour, baking soda, cinnamon, and salt.

Step 6

Slowly add the flour mixture into the butter mixture and beat on low speed until combined.

Step 7

Stir in the oats.

Step 8

Using a 2 tablespoon sized cookie scoop form dough balls and place on the baking sheet leaving 2 inches of space between cookies.

Step 9

Bake for 10-11 minutes. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire cooling rack to cool completely.

Step 10

Prepare the cream filling while the cookies cool. In the bowl of a stand mixer add the jar of marshmallow fluff, vegetable shortening, confectioners’ sugar, maple and vanilla extracts and 1 tablespoon of hot water. Beat until the filling is light and fluffy

Step 11

Spread the cream filling on the bottom side of one cookie and top with a second cookie to form the sandwich.