Ingredients

• 0.75 cups butter , softened
• 0.75 cups light brown sugar
• 0.5 cups white sugar
• 1 egg
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1.5 cups quick-cooking oats
• 0.75 cups all-purpose flour
• 2 tablespoons cocoa powder , sifted
• 1 teaspoon ground cinnamon
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.5 teaspoons kosher salt
• 0.5 cups mini chocolate chips

Instructions

1. 1 Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth creamy, 3 to 5 minutes. Beat in egg, 1 tablespoon milk, and 1 teaspoon vanilla extract.
2. 2 Mix oats, flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together in a separate bowl. Beat into the creamed butter mixture on low speed. Fold in chocolate chips using a rubber spatula.
3. 3 Cover bowl with plastic wrap and refrigerate dough until firm enough to scoop, at least 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Scoop small balls of dough onto the lined baking sheets using a small cookie scoop.
6. 6 Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely.
7. 7 Combine cream cheese and vegetable shortening in a bowl; beat with an electric mixer until smooth. Add marshmallow cream, 2 teaspoons milk, and 1/2 teaspoon vanilla extract; mix well. Beat in confectioners' sugar, 1/4 cup at a time, until filling reaches a thick consistency.
8. 8 Scoop some of the filling onto the flat side of 1 cookie using the cookie scoop. Press another cookie on top to sandwich the filling. Repeat with remaining cookies and filling.

Nutrition per serving