• 3/4 Cup Unsalted Butter, Softened
• 1 1/3 Cup Packed Brown Sugar
• 2 Eggs
• 1 Tsp Vanilla
• 1 Cup plus 2 Tbsp Flour
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/2 Tsp Salt
• 1 Tsp Baking Soda
• 2 Cups Quick Oats

For the Filling

• 1 Cup Unsalted Butter, Softened
• 2 Cups Powdered Sugar
• 1 7.5 Oz Marshmallow Cream Fluff
• 1 Tsp Vanilla

Method-

In the bowl of a stand mixer, cream the butter and brown sugar on medium high for 5 minutes with the paddle attachment. Add the eggs and vanilla and beat for another 2-3 minutes.

In a separate bowl, combine the flour, spices, sugar and baking soda. Add it to the mixing bowl and mix to combine. Add the oats and mix until just incorporated.

Chill the dough for 1 hour and then roll into 1-2″ balls. Place on a baking sheet leaving two inches of space between dough balls.

Bake at 350 degrees for 10-12 minutes. Cool completely on a wire rack.

Whip together the butter and powdered sugar with the paddle attachment in a clean bowl of a stand mixer for 5 minutes. Add the fluff and vanilla and mix until smooth. Spoon in the filling on the bottom of one cookie and top with another. Fill all the others and serve!