Oatmeal raisin cookie sandwiches With marshmallow fluff filling

Cookie Fridays

Oatmeal Cookie sandwiches

Ingredients

1 cup  unsalted butter, room temperature
1 cup light or dark brown sugar
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of cinnamon
3 cups of old fashion rolled oats
1 cup of raisins


Filling
3/4 cup shortening
3 cups powdered sugar
7 oz. jar marshmallow fluff
1-3 Tbs. milk

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 – 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats and raisins. For large cookies, use a generous 1/4 cup of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 –18 minutes rotating the cookie sheets halfway through the
baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. Remove from oven and let cool.
Filling:  Cream shortening, sugar and marshmallow creme. Add enough milk as needed to achieve a fluffy consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies.

Makes about 4 dozen. But it really depends on how big you want them
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