In a stand mixer using the paddle attachment or using a hand mixer, beat butter on medium speed for 5 minutes. Add brown sugar, sugar, and cinnamon. Beat for an additional 2 minutes.

Add eggs, vanilla extract and continue to mix for an additional minute. In a separate bowl, combine salt, baking soda, baking powder, oats, and flour. Whisk until all ingredients come together.

Add dry ingredients to mixer and mix until fully combined. Fold in raisins with a spatula or spoon.

Using an ice cream scooper (or measuring about 2-3 tablespoons), roll dough into a ball and place on a baking sheet. Press the ball and flatten slightly with your hand until each ball is a flat circle. Space each cookie about an inch away from each other. Repeat until dough is gone and use as many baking sheets as necessary. I used two.

Freeze cookies for 1 hour.

Preheat oven to 375 degrees F. Bake cookies for 13 minutes and allow them to cool completely.

For the marshmallow cream filling, combine melted butter, powdered sugar, vanilla extract, and marshmallow fluff. Whisk until all ingredients are combined and mixture is smooth.

Fill each sandwich with as much cream as you would like!

Eat up!