Homemade Nut Free Oatmeal Cream Pies

These were another very popular cookie at the bakery. They remind us of the classic Little Debbie oatmeal cream pies but with a more natural taste.

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Makes 12
For the Cookies:
1 ½ sticks butter, at room temperature
1 ½ cups light brown sugar
1 large egg
2 tsp. vanilla
1½ cups flour
½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2¼ cup Quaker rolled oats
For the Filling:
½ cup butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar
1 cup Kraft Marshmallow Fluff
For the Cookies:
Preheat the oven to 325 degrees and line your baking sheet with foil or parchment. Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed or beat vigorously with a wooden spoon until the mixture is light and fluffy, around 3 minutes. Add the egg and vanilla and beat for another minute. Add the flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. If it is too sticky, add 1 tablespoon of extra flour at a time until the mixture can be handled.
Roll the dough into balls, about the size of a large gumball, using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
For the Filling:
Beat the butter and vanilla together until light and fluffy, about 3 minutes. Add the powdered sugar and beat for another 3 minutes. Mix in the Fluff.
When the cookies are cooled, match them with another cookie according to size. Take one cookie and place about two tablespoons of the filling in the center on the flat part of the cookie. Take the other and place it on top and press it until the filling comes to the edge of the cookies.

Recipe Adapted from Bless This Mess