* 1/2 Cup Unsalted Butter - (1 stick), softened
* 1/2 Cup Shortening (Crisco)
* 3/4 Cup Brown Sugar, packed
* 1/2 Cup Granulated Sugar
* 1 Tbsp Molasses
* 1 tsp Vanilla Extract
* 2 Large Eggs
* 1 1/2 Cups All-Purpose Flour
* 1 tsp Salt
* 1 tsp Baking Soda
* 1 tsp Cinnamon
* 1 1/2 Cups Quick Oats
* 1 Tbsp Hot Water
* 1/2 tsp Salt
* 1/2 Cup Shortening
* 1 Jar Marshmallow Creme (7 oz)
* 1 1/2 Cups Powdered Sugar
* 1 tsp Vanilla Extract
Preheat oven to 350°F. Line baking sheets with parchment paper
In a large bowl, cream together the softened butter, shortening, brown sugar, and granulated sugar until light and fluffy.
Beat in the molasses and vanilla extract.
Beat in the eggs one at a time, mixing well after each addition.
In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the quick oats until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake tablespoon cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
1/2 tablespoon cookes bake for 7m 30s.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Dissolve the salt in the hot water and set aside.
Beat the marshmallow cream, shortening, and vanilla extract until fluffy.
Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
Spread marshmallow frosting on the bottom of one cooled cookie, sandwich with a second cooled cookie.