1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon cocoa powder
1 1/2 cups quick oats
In the bowl of an electric mixer, cream together the butter and sugars. Add eggs one at a time, until well combined, then add vanilla. Whisk together flour, salt, baking soda, cocoa powder, cinnamon and oats. Add to the creamed mixture. Refrigerate for about 15 minutes. Drop about a tbsp of dough on cookie sheet. Bake at 350 degrees F for about 10-12 minutes, or until they are just starting to brown around the edges, they will look moist in the center, so don’t overcook. Put them on a wire rack to cool.
*Filling:
1/2 cup vegetable shortening
1 1/2 cups marshmallow cream
2 cups powdered sugar
1 tsp vanilla
1-2 tablespoons milk
Cream the shortening with the marshmallow cream, then add the powdered sugar and vanilla, beat on low for about a minute. If it’s too thick, add a little water. You want it to be spreadable but not runny.
