Step 1

Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper.

Step 2

Add the rolled oats to a food processor and pulse 10 times. Don't over process because you need a variety of textures. In a large mixing bowl, combine the oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine. Set aside.

Step 3

In the bowl of a stand mixer, beat the butter on medium-high for about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the batter lightens and becomes fluffy. Add the eggs, one at a time, beating just until the yolk disappears. Add the molasses, vanilla and coconut extracts and mix on low until incorporated.

Step 4

Add about ⅓ of the oat and flour mixture to the creamed sugar and eggs. Mix on low just until blended. Continue adding the flour mixture until it is fully incorporated.

Step 5

Using a 2-tablespoon size cookie scoop (scant - not heaping), roll the dough into balls and place on the prepared baking sheet at least 2-inches apart. You should be able to bake about 6-8 cookies on each pan. Bake for 10 to 12 minutes or until the bottoms just begin to brown. The middle may look a little unbaked, but not wet. Remove the pan from the oven and allow the cookies to rest for 5 minutes before removing to a rack to cool completely.

Step 6

Repeat with the remaining cookie dough until all are baked. Match up similar sized cookies to create a sandwich. You should have a total of 32 cookies or 16 sandwiches.

Step 7

In a medium mixing bowl combine the butter and powdered sugar and beat with an electric mixer until fluffy.

Step 8

Add the vanilla and salt and beat until blended. Add the marshmallow fluff and blend on medium-low until incorporated, about 2 minutes. Spread the filling on the bottom of half the cookies. Top with another cookie and press gently to spread and seal.