Oatmeal Cream Pies

These are, without a doubt, the best cookies I have ever made.  They are over the top indulgent in flavor and I think I could make myself sick off of them.  I am not a Little Debbie eater, and think I have probably only had an oatmeal cream pie once.  If those taste anything like these, man I was missing out!!  These are my new favorite treats and I fear I will make them too often.  Maybe next time, I will make them miniature so they don't seem as sinful (even though I know that means I will just pop several in my mouth instead of one).  

Cookies:

1 3/4 cups + 2 Tbsp all-purpose flour

1 cup quick oats, slightly ground in a food processor

2 tsp cocoa powder

1 1/2 tsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup butter, softenend

1/2 cup shortening (unflavored)

1 1/4 cups granulated sugar

2 1/2 Tbsp molasses

2 large eggs

1 tsp vanilla extract

Marshmallow Buttercream Filling:

1/2 cup butter, nearly at room temperature

1/4 cup shortening (unflavored)

1 1/2 cups powdered sugar

7 oz. jar marshmallow creme

In a large bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla extract. Slowly add in dry ingredients and mix until well combine.

Scoop dough out about 2 Tbsp at a time and shape into balls, and place on parchment lined baking sheets, cookies spaced 2 inches apart. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool.

To prepare the buttercream filling, in the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.

Once cookies are cooled, spread marshmallow buttercream filling along bottom side of one cookie and top with another cookie to form sandwiches. Store cookies in an airtight container at room temperature.