Step 1

Preheat oven to 350° F.

Step 2

In a food processor, pulse to grind 1/2 cup of quick-cook oats into a powder.

Step 3

In a medium bowl, whisk together 1 1/2 cups of quick cook oats, the ground oats, flour,
baking soda, salt, cinnamon, and nutmeg.

Step 4

In a separate mixing bowl, beat together butter and sugars until well combined.

Step 5

Add molasses and eggs and beat until fluffy.

Step 6

Add dry ingredients to the butter mixture and mix together completely.

Step 7

Spoon 2 tablespoon scoops of dough onto baking sheet, allowing plenty of room for cookies
to spread. You can adjust the size of the dough ball according to how large you want your cookie pies. We made super size oatmeal pies.

Step 8

Bake cookies for about 10 minutes or just until center of the cookie has spread flat and appears set. Remove from oven and allow to cool for 2-3 minutes or until cookies can be transferred to cooling rack.

Step 9

Place cooling cookies into freezer for at least 30 minutes while preparing the filling. This will allow them to firm up so that the filling can be pressed between two cookies without squishing the cookie.

Step 10

Cream together butter, vanilla, and marshmallow fluff. Carefully beat in powdered sugar until combined.

Step 11

Remove two cookies from the freezer.

Step 12

Use a medium-large cookie dough scoop to scoop a large ball of filling onto the center bottom of one of the cookies.

Step 13

Press the other cookie onto the filling until the filling squishes out almost to the edge of the cookies.

Step 14

Continue with remaining cookies.