Ingredients:

1 cup salted butter, softened (2 sticks)

1 cup granulated sugar

1 packed cup dark brown sugar

3 cups oats (old fashioned or quick cook)

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon coconut extract (optional)

Cream filling:

1/2 cup salted butter, softened (1 stick)

1/4 cup vegetable shortening

1 1/2 cup powdered sugar

1 (7 ounce) jar marshmallow cream

1/2 teaspoon salt

1 teaspoon vanilla extract

Instructions:

Pre-heat oven to 375 degrees. Cream butter until fluffy; add granulated sugar and cream; add dark brown sugar and cream. Add vanilla extract, coconut extract and eggs; beat until well combined. Add flour, salt, baking soda and beat until all ingredients are incorporated. Add oats and beat until all are combined. Using a 2 Tablespoon cookie scoop, scoop dough into balls and place on parchment lined baking sheet, or silicon pad. Bake for about 11 - 12 minutes, or until edges are brown. Remove from oven; let cool in pan about 5 minutes. remove and cool completely on wire rack. Makes 42 cookies, or 21 sandwich cookies.

For cream filling: Add butter and shortening to small mixing bowl. Beat until light and fluffy. Add salt, vanilla extract and beat well. Add powdered sugar and beat until well combined. Add marshmallow cream and beat well.

After cookies are completely cool, using same 2 Tablespoon cookie scoop, scoop a level scoop in middle of cookie. Place another cookie on top and gently press. Repeat with other cookies. Makes 21 sandwich cookies (42 cookies total).