1½cupsquick-cooking oatspulsed 20 times in food processor
1cupquick-cooking oatsnot pulsed in food processor
2teaspoonsunsweetened cocoa powder
In a large mixing bowl, beat shortening and butter on medium speed for 3 minutes.
Reduce the speed to low. While the mixer is running, add both sugars. Beat until well combined.
Add eggs, molasses, and vanilla. Beat until well combined.
Combine the dry ingredients in a medium bowl. Stir with a whisk to remove any lumps of flour.
Add the dry ingredients to the mixing bowl. Starting on low speed, gradually move to medium speed. Mix until well combined.
Refrigerate the dough for at least 20 minutes. Preheat the oven to 350°. Prepare a cookie sheet by lining it with a baking mat or spraying it with cooking spray.
Using a 1 tablespoon cookie scoop, place scoops of dough onto the cookie sheet 2 inches apart. Using the flat bottom of a glass, press the cookies down to approximately 1⁄2-inch thickness. You may want to lightly spray the bottom of the glass so that the dough does not stick to it.
Bake the cookies for 10 minutes. Remove from the pan and cool completely.
In a medium or large mixing bowl, beat the butter and vegetable shortening on medium speed for 5 minutes.
Add the marshmallow cream, powdered sugar, and salt. Starting on low speed, gradually increase to medium speed and mix until thoroughly combined.
Spread 2 to 3 teaspoons of filling onto the bottom side of one cookie. Place a second cookie on top of the filling with its bottom side on the filling. (Bottoms facing filling, tops facing out.)