Chewy oatmeal cookies sprinkled with a generous amount of mini M&Ms and sandwiched between creamy marshmallow filling.

Scale

Oatmeal M&M Cookies

3 cups flour

1 1/2 cups brown sugar

1/2 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 sticks cold butter, cubed

2 large eggs, room temperature

1 tsp vanilla

2 cups of oats

1 cup mini m&ms

Marshmallow Cream Filling

1/2 cup butter, softened

1 cup marshmallow fluff

2/3 cup powdered sugar

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Preheat oven to 350°F. Prep cookie sheet with parchment paper.
Mix flour, sugars, baking powder, baking soda and salt. Add in cold butter and beat on medium until combined. Beat in eggs and vanilla. Add oats and M&Ms, mix until just combined.
Scoop cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool before adding creme filling.
Make the filling: Cream the butter with paddle attachment. Mix in marshmallow fluff and sprinkle in powdered sugar a little bit at a time. Mix until combined.
Assemble: Add a couple of spoonfuls of marshmallow filling on the bottom of one cookie. Gently press the bottom of another cookie on top of the filling to make a sandwich.