Oatmeal Cookies

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cream Crisco, butter and sugars together in a stand mixer on medium high speed for 2-5 minutes or until filly mixed.
3. Add in the egg and vanilla and continue to mix on medium speed until fully mix.
4. In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg.
5. Pour the flour mixture into the stand mixer, about a third at a time mixing the ingredients each time.
6. Once all ingredients are combined, add the Quaker oats and mix until combined.
7. Roll approximately 1 tsp. to 1 1/2 tsp. of the cookie dough into balls and place on a cookie sheet about two inches apart.
8. Using the bottom of a flat glass, press the balls down to approximately 1/4 inch thick.
9. Bake for approximately 7 minutes or until the edges are slightly browned.
10. Remove cookies once cooled and repeat the process until all cookie dough is cooked.

Cream Filling

1. Using a stand mixer, beat the butter on medium high speed for approximately 5 minutes until the butter turns almost white.
2. Reduce speed to low and add the confectionary sugar and cinnamon
3. Add vanilla extract, marshmallow fluff, and milk and mix until fully combined
4. Increase speed to medium high and continue to mix for approximately 5 minutes.

Assembly

1. Using a quart size Ziploc bag, fill the bag half way with a large scoop of the filling.
2. Cut 1/4 inch off on of the corners and push the filling towards the opening.
3. Using the flat side of one of the cookies, pipe the cream filling.
4. Place a second cookie on top and repeat the process until all homemade chewy oatmeal cream pies are assembled.