Sea Salted Fluffernutter Filled Oatmeal Cookies

Put the butter into a skillet. Over medium/low heat melt your butter until it starts to brown slightly and starts to smell nutty. Be careful not to burn. Remove from heat and set aside to cool slightly.

In the bowl of your electric mixer cream your eggs and sugars. Add in vanilla and mix to combine. Slowly pour in your browned butter as you mix.

Once combined, mix in your flour, oats, salt, baking powder, cinnamon, nutmeg and ginger.

Refrigerate dough for 1 hour. Preheat oven to 350 F towards the end of this time.

Roll dough into 24 small balls no larger than a tablespoon. Press your thumb in the center of each ball.

Fill half of the dough balls with a little bit of peanut butter and Marshmallow Fluff.

Press a second flattened cookie dough ball onto the tops of the filled cookies. Press sides together and form one ball. Place dough onto a parchment paper lined baking sheet, leaving about an inch between each.

Sprinkle sea salt on the tops of each cookie.

Bake for 10-15 minutes or until golden.