– 1 cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – ½ tablespoon Molasses don't use blackstrap – 2 Large eggs room temperature – 1 ¾ cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 teaspoon Ground cinnamon – ½ teaspoon Pumpkin pie spice or use nutmeg – 3 cups Old fashioned oat – 1 cup Unsalted butter room temperature – 7 oz Marshmallow fluff/cream – 1 cup Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt
Mix flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats in a bowl. Mix until combined. Set aside.Beat butter, brown sugar, and sugar for 2 minutes on high speed with a mixer. Mix in eggs, molasses, and vanilla. Medium-speed mix until mixed.
1
Stir in the dry ingredients on low speed until mixed.Refrigerate the dough for 15 minutes. Preheat oven to 350°F. Parchment two cookie sheets.
2
Use a cookie scoop to get the dough. Three dozen cookies will come out of it. Put 12 on each cookie sheet, and store the rest of the dough balls in the fridge.
3
Bake 8-9 minutes. Transfer the cookies to a cooling rack after 4 minutes on the baking sheet. Totally cool cookies before icing.Mix butter and marshmallow cream on high for 3 minutes.
4
Slowly add the vanilla, salt, and powdered sugar until they are just mixed in. For four minutes, beat very fast.On the back of a cookie, pipe the frosting into a single layer.
5
I used Wilton 1M icing to put the frosting in shapes. Add one more cookie on top. Put it in the freezer for at least 10 minutes before you serve it. Keep in the fridge if you're not going to serve it right away.
6