My brother is the biggest fan of Little Debbies and always gets them for birthdays and other celebrations. He loves all kinds but for me, it’s all about the Oatmeal Cookies. These are a little bit on the sweet side but pretty fantastic for being homemade!!

Ingredients

COOKIES:

• 1 cup butter, softened (I use salted)
• 1 1/2 cups lightly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour
• 3 cups quick oats (if you use old fashion oats, the cookies won’t spread out as much, and I would not recommend using them. Or if you do, blend them up smaller before adding to the cookies)

FILLING:

• 3/4 cup butter, softened
• 1 1/2 cups powdered sugar
• 7-ounce jar marshmallow fluff/creme
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons heavy cream

Directions

1. Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, brown sugar, egg, vanilla, baking soda, cinnamon and salt and mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
3. Add the flour and oats and mix until no dry streaks remain.
4. Scoop the cookie dough into balls, roll lightly for a uniform round shape, and place several inches apart on the prepared baking sheets.
5. Bake for 8-10 minutes until set around the edges but still soft in the center. You don’t want to overbake these cookies! Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with remaining cookie dough. *These are meant to be a relatively flat, chewy, super soft cookie; however, if your cookies are spreading too much still, increase baking temperature to 375 degrees, bake on convection (at 350 degrees) or add a couple tablespoons more flour to the dough.*
6. For the filling, with an electric mixer (stand mixer or handheld) whip together the butter, powdered sugar, marshmallow fluff and vanilla until very thick and creamy, 2-3 minutes. Add heavy cream, as needed, to thin to a fluffy, spreadable consistency.
7. Spread a couple tablespoons of filling on the bottom of half of a cookie and top with an unfrosted cookie (bottom sides together). Repeat with remaining cookies.