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Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper. In a medium bowl, sift together the dry ingredients: baking powder, baking soda, cinnamon, cocoa powder, salt, and flour, then set aside.
In a separate bowl, use an electric mixer to cream the brown sugar, butter, egg, and vanilla until the mixture is smooth. Gradually add the sifted dry mixture to the wet ingredients, mixing until just combined. Stir in the rolled oats.
Use a tablespoon-sized scoop to form equal balls of dough, placing them on the prepared cookie sheets with plenty of space between each to allow for spreading.
Bake the cookies for 7-9 minutes, or until the edges are lightly golden and the centers are set. Let them cool completely on the parchment paper before attempting to move them.
While the cookies cool, begin the filling: cream the vegetable shortening, powdered sugar, and vanilla together in a bowl until smooth and well combined.
Once the shortening mixture is smooth, mix in the marshmallow fluff until the filling is light and airy. This is your cream pie filling.
To assemble, find two cookies that are similar in size and shape. Turn one cookie over (this will be the bottom). Use a piping bag (or a zip-top bag with a corner snipped off) to pipe a layer of filling onto the flat side of the bottom cookie. This method is much cleaner than trying to spread it. Place the second cookie on top and gently press down to create your cream pie. You can adjust the amount of filling to your preference; a thin layer works well, but there's plenty if you like a generous amount.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
