A gas station staple- but made at home! These were surprisingly very easy, and I already had everything I needed in my pantry! As usual, I am using Kamut flour and SWERVE sugar to save over 1000 calories and avoid refined table sugar

Ingredients

• Bars
  • 1 cup butter (softened)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar 
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup Kamut flour (or 1 1/2 cups all-purpose)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 cups oats
• Cream Filling:
  • 1/2 cup butter (softened)
  • 13 oz marshmallow fluff
  • 1 tsp vanilla extract

Directions

• Preheat oven to 375°F and spray two 9 x 9 baking pans with nonstick spray 
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until creamy. Add eggs and vanilla and beat well
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Add the flour mixture to the wet mixture all at once and beat only until the flour mixture is incorporated
• Add the oats and mix until incorporated
• Divide the dough in half and spread half in each pan. Spray a wooden spoon or rubber spatula with cooking spray to prevent the dough from sticking. Work the dough evenly until it reaches across the pans evenly. (If necessary, spray your fingers with cooking spray and spread the dough with your fingers. The dough is somewhat stiff and sticky.)
• Bake for 12-13 minutes, or until the dough is cooked in the middle and is light golden brown. Do not over-bake, or the bars will dry out
• While the bars bake, make the cream filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until fluffy. Add the marshmallow fluff and vanilla. Beat until light and fluffy. Set aside until ready to use
• Transfer the cookie bars to a cooling rack for 10 minutes. Lift the bars out of the pans by the parchment paper and set them back on the cooling rack to completely cool
• When the bars are cool, spread the Cream Filling over one of the uncut 9 x 9 -inch cookies. Remove the parchment paper, place the other 9 x 9 -inch cookie over the Cream Filling, and gently press down. Place the cookie on a larger baking tray and cover it with plastic wrap and foil. The cookies are easy to cut when frozen. Place in the freezer for at least 2 hours or overnight
• Cut the frozen cookie into bars

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