Homemade Oatmeal Cream Sandwiches

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper.
2. Add the raisins to a microwave safe bowl and cover with water. Microwave for 60 seconds then let sit for the water to come to room temperature. Drain the raisins and set aside.
3. Add the oats to a food processor and pulse until the consistency resembles cornmeal. Pour into a large mixing bowl and set aside.
4. Add the brown sugar, sugar, molasses, salt, and raising to a food processor and process until smooth, about 1 minutes. Scrape down the sides as needed. Add the butter and process again until combined, about 30-60 seconds.
5. Add the egg, egg yolk, vanilla, baking soda, and cinnamon and process until combined, about 30-60 seconds.
6. Pour the mixture into the bowl with the oats. Add the flour. Mix until combined and no flour streaks remain.
7. Use a cookie scoop (about 2 Tbsp for larger cookies or 1 Tbsp for smaller cookies) to scoop the batter into balls and place on the baking sheets, spaced apart as they will spread out. If you use a 2 Tbsp cookie scoop you will have about 20 cookies (10 sandwiches). If you use a 1 Tbsp cookie scoop you will have about 40 cookies (20 sandwiches).
8. Bake for 10-12 minutes (large cookies) or 8-10 minutes (small cookies). Do not overbake. The edges will be set, and the center will be slightly wet looking. Let cool on the baking sheets for a few minutes then transfer to cooling racks to cool completely.
9. To the bowl of a clean food processor, add the butter and salt and pulse until smooth, about 30-60 seconds. Scrape down the sides as needed.
10. Add the powdered sugar and process until well combined, about 1 minute.
11. Add the marshmallow fluff and process again. The mixture should be thick but spreadable.
12. Evenly divide the cream filling between half of the cookies. Use an offset spatula to spread to the edges of each cookie. Place the other half of the cookies on top to create sandwiches.
13. Serve and enjoy!