Preheat oven to 350º F

Pulse oats in food processor 20-30 times to create a course grind (not too fine).

Cream together the butter, coconut oil, molasses, and sugar using a mixer or handheld beater. Aim for a light and fluffy texture, and scrape the sides to evenly mix everything.

Mix in the eggs and vanilla, scraping sides again.

In a separate bowl, mix together the flour and spices. No lumps.

With the mixer on medium-slow, gradually pour the dry ingredients into the creamed mixture.

Mix in the oats on low speed.

Using a Tablespoon, scoop cookie dough onto cookie sheet lined with parchment paper, silicon baking mat, or non-stick cooking spray. Space scoops 2” apart for each other.

To help create that ultra thin cookie, gently press the uncooked scoops down with your fingers.

Bake for 7 minutes, until the edges are a slightly darker shade of brown.

Begin making the filling by creaming together the butter, coconut oil, and powdered sugar together until you get a pale light whipped texture. Mix in the vanilla and salt. Then gently fold in the marshmallow cream. Set aside.

Once the cookies are finished baking, remove the cookie sheet from the oven and place on a heat safe surface. Lay a sheet of parchment paper (or wax paper) over the hot cookies. Take another cookie sheet and rest it on top. Put books on top (or whatever you have on hand) to weigh it down. Press the cookies for 3-5 minutes before carefully moving them to a wire rack to cool. Note :: Be careful removing the top cookie sheet; it can get hot.

Before frosting the cookies, take a minute to match up each of the pairs.

To create the cream pie, frost the bottom side of one cookie (not so much that the frosting squeezes out when you bite into the cookie) and then press the the matching cookie together to create your official Oatmeal Cream Pie.

Store at room temp in an airtight container for about a week (place in between layers of parchment paper to keep from sticking together) or keep in the fridge for 2-3 weeks.