Description
Soft and chewy oatmeal cookies filled with a fluffy vanilla marshmallow cream, perfect for a nostalgic treat.
Ingredients
For the Cookies
- 1 cup Old fashioned oats (Do not use instant oats.)
- 1 cup All purpose flour (Spoon and level to avoid packing.)
- 1 teaspoon Baking soda (Fresh baking soda is recommended.)
- 1/2 teaspoon Salt (Essential for flavor.)
- 1 cup Brown sugar (Helps keep cookies soft.)
- 1/2 cup Granulated sugar
- 1/2 cup Butter (Room temperature for easy mixing.)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cinnamon (Optional but recommended.)
- 1 tablespoon Molasses (For classic flavor.)
For the Filling
- 1/2 cup Butter (Softened.)
- 2 cups Powdered sugar (Add gradually to avoid sugar cloud.)
- 1 cup Marshmallow creme
- 1 teaspoon Vanilla extract
- 1 pinch Salt (Balances sweetness.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs, vanilla, and molasses to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Stir in the oats until the dough is thick and scoopable.
Baking
- Scoop mounds of dough onto a lined baking sheet.
- Bake for 8 to 10 minutes until edges are set but centers are soft.
- Let cookies cool completely on a wire rack.
Filling Preparation
- Beat softened butter until smooth.
- Gradually add powdered sugar to avoid clouding.
- Mix in marshmallow creme, vanilla, and a pinch of salt until fluffy.
- Refrigerate filling if too soft to pipe.
Assembly
- Once cookies are cool, pipe or spread filling onto half of the cookies and top with the other half.
Notes
Store in an airtight container in the fridge to keep filling set. Freeze wrapped for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American