| 1 c | butter |
| 3/4 c | light brown sugar |
| 1/2 c | sugar |
| 1 Tbsp | molasses (I used the regular pancake syrup that I happened to have in my fridge) |
| 1 tsp | vanilla |
| 2 | eggs |
| 1 1/2 c | flour |
| 1/2 tsp | salt |
| 1 tsp | baking soda |
| 1/8 tsp | cinnamon |
| 1 1/2 c | quick oatmeal |
| 14 oz | marshmallow cream |
| 1 c | shortening |
| 2/3 c | powdered sugar |
| 1 tsp | vanilla |
Cream butter, brown sugar, white sugar, molasses, vanilla, and eggs.
Add to your creamed ingredients and stir in the oatmeal.
Put tbls. sized drops of dough onto ungreased cookie sheets.
Give plenty of room between each one as they will spread.
Bake for 10-12 minutes at 350 degrees.
You want them just brown on the edges and still soft.
Do not overbake.
For filling:
Mix marshmallow cream, shortening, powdered sugar, and vanilla on high speed until light and fluffy.Spread between 2 layers of the cakes.





