Homemade Oatmeal Cream Pies

For the oatmeal cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually beat into the creamed mixture. Stir in the rolled oats.

Drop by rounded tablespoonfuls onto the prepared baking sheets. Flatten slightly.

Bake for 10-12 minutes, or until golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the marshmallow cream filling: Beat the butter and powdered sugar together until smooth. Add the marshmallow creme and vanilla extract, and beat until well combined.

To assemble the oatmeal cream pies, spread or pipe the marshmallow cream filling on the flat side of one cookie. Top with another cookie, pressing down gently.

Serve and enjoy your homemade oatmeal cream pies.