Built in 1872, and still completely water-powered, the Butte Creek Mill is one of Southern Oregon’s favorite destinations, as people come to take home the wholegrain goodness of the Mill's flours and mixes, along with a whole lot of history.
Preheat oven to 350 degrees FahrenheitCombine flour, salt, baking soda, and cinnamon in a bowl. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between. Bake for 10-12 minutes, or until just starting to brown around the edges. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.
While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.