Oatmeal Cream Pies

I didn't grow up eating Little Debbie Oatmeal Cream Pies, but I do remember eating them last summer in Lake Powell and I can see the appeal. The soft, slightly spicy cookies are sandwiched around a layer of marshmallow cream! These knockoff cookies tasted even better than the boxed variety and my family loved them. I had NEVER purchased a bottle of marshmallow creme before making this recipe, and if you'd rather substitute a buttercream frosting, THIS version would be great too. Recipe from Recipe Shoebox. 

Soft Chewy Oatmeal Cookies:
   1/2 cup butter, softened
   1/2 cup shortening
   1 1/4 cups sugar
   3 Tbs. molasses
   2 large eggs
   1 tsp. vanilla extract
   3/4 tsp. coconut extract (can use less if you don't care for coconut flavor)
   1 3/4 cups + 2 Tbs. all purpose flour
   1 cup oats, ground slightly in blender (don't skip the blending--it really makes the texture)
   2 tsp. cocoa powder
   1 1/2 tsp. cornstarch
   1 tsp. baking powder
   1/2 tsp. baking soda
   3/4 tsp. salt
   1 tsp. cinnamon
   1/4 tsp. nutmeg
   1/4 tsp. ginger

Marshmallow Buttercream Frosting:
   1/2 cup butter, softened
   1/2 cup shortening
   1 1/2 cups powdered sugar
   1 jar (7-ounces) marshmallow creme

COOKIES:
In a medium bowl, whip together butter, shortening, sugar, and molasses on medium-high speed for 1-2 minutes. Add eggs, vanilla, and coconut extract. Beat together. Add flour, blended oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together until just mixed.

Form about 2-tablespoons of dough into balls (I didn't make them quite this big) and place on a cookie sheet lined with parchment paper. Bake at 350 for 10-12 minutes or until they look slightly underdone. Take care not to over-bake, as they will lose their fabulous chewy texture. Allow to cool slightly before transferring to a wire cooling rack.

When cookies are completely cooled, place a large spoonful of marshmallow frosting on the flat side of a cookie and sandwich together with another cookie.

FROSTING:
Whip together butter, shortening, and powdered sugar. When smooth and fluffy, add the jar of marshmallow creme and whip together until well combined.