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Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside.
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add in egg and vanilla and mix together until combined.
Place oats in a blender or food processor and pulse a few times so you have some oat flour and some thicker pieces of oats. (Can also chop with a knife if needed)
Add in baking soda, salt, flour, oats and mix until combined.
Scoop the dough into small balls, I like to use the 1½ tablespoon scoop. Place 10 cookies on each cookie sheet.
Bake the cookies for 9-11 minutes. Sprinkle half the cookies with a little flaked salt if desired.
For the Frosting: In a mixing bowl beat your butter on high speed for 2-3 minutes. Add in powdered sugar, vanilla and salt and mix until combined.
Fold in marshmallow cream.
Using your same cookie scoop, scoop buttercream and place on top of the unsalted cookie. Top with the salted cookie and push down until the buttercream gets sandwiched evenly between the cookies.