1Combine softened butter, eggs, brown sugar, granulated sugar, 2 teaspoons of vanilla extract, and molasses in a bowl and mix well.
2Combine softened butter, eggs, brown sugar, granulated sugar, 2 teaspoons of vanilla extract, and molasses in a bowl and mix well.
3Combine softened butter, eggs, brown sugar, granulated sugar, 2 teaspoons of vanilla extract, and molasses in a bowl and mix well.
4Add cinnamon, baking soda, and all-purpose flour to the mixture and mix on low speed until almost all incorporated.
5Add cinnamon, baking soda, and all-purpose flour to the mixture and mix on low speed until almost all incorporated.
6Add cinnamon, baking soda, and all-purpose flour to the mixture and mix on low speed until almost all incorporated.
7Add quick cooking oats and finish incorporating the mixture with a silicone spatula instead of the mixer.
8Add quick cooking oats and finish incorporating the mixture with a silicone spatula instead of the mixer.
9Add quick cooking oats and finish incorporating the mixture with a silicone spatula instead of the mixer.
10Use a medium cookie scoop to drop the cookie dough onto cookie sheets.
11Use a medium cookie scoop to drop the cookie dough onto cookie sheets.
12Use a medium cookie scoop to drop the cookie dough onto cookie sheets.
13Bake at 350° for 9 to 11 minutes, or until the edges start to form.
14Bake at 350° for 9 to 11 minutes, or until the edges start to form.
15Bake at 350° for 9 to 11 minutes, or until the edges start to form.
16Let the cookies sit on the cookie sheet for 2 to 5 minutes before removing them to a wire cooling rack.
17Let the cookies sit on the cookie sheet for 2 to 5 minutes before removing them to a wire cooling rack.
18Let the cookies sit on the cookie sheet for 2 to 5 minutes before removing them to a wire cooling rack.
19Ensure cookies are fully cooled before preparing the filling.
20Ensure cookies are fully cooled before preparing the filling.
21Ensure cookies are fully cooled before preparing the filling.
22For the filling, mix 3/4 cup of butter with a mixer.
23For the filling, mix 3/4 cup of butter with a mixer.
24For the filling, mix 3/4 cup of butter with a mixer.
25Add half of a 454g container of marshmallow fluff, 2 teaspoons of vanilla extract, and 1 tablespoon of milk to the butter and mix again.
26Add half of a 454g container of marshmallow fluff, 2 teaspoons of vanilla extract, and 1 tablespoon of milk to the butter and mix again.
27Add half of a 454g container of marshmallow fluff, 2 teaspoons of vanilla extract, and 1 tablespoon of milk to the butter and mix again.
28Gradually add approximately 2 cups of icing sugar, mixing after each addition, until the taste and consistency are content. Add an additional tablespoon of milk if the consistency is too thick.
29Gradually add approximately 2 cups of icing sugar, mixing after each addition, until the taste and consistency are content. Add an additional tablespoon of milk if the consistency is too thick.
30Gradually add approximately 2 cups of icing sugar, mixing after each addition, until the taste and consistency are content. Add an additional tablespoon of milk if the consistency is too thick.
31Fill the cooled oatmeal cookies by adding the desired amount of filling to the bottom side of one cookie (the side that touched the cookie sheet) and then topping with another cookie, also bottom-side down.
32Fill the cooled oatmeal cookies by adding the desired amount of filling to the bottom side of one cookie (the side that touched the cookie sheet) and then topping with another cookie, also bottom-side down.
33Fill the cooled oatmeal cookies by adding the desired amount of filling to the bottom side of one cookie (the side that touched the cookie sheet) and then topping with another cookie, also bottom-side down.