Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoons table salt
• 3 cups quick-cooking oats

Instructions

1. 1 Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
2. 2 Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
3. 3 Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
4. 4 Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies.

Nutrition per serving