Serves 1
Directions
- 1Add 1 and 1/4 cups of unsalted butter and 1 cup of brown sugar to a stand mixer.
- 2Cream the butter and brown sugar until fluffy.
- 3Add 2 eggs to the mixture.
- 4Add 2 tablespoons of molasses to the mixture.
- 5Add 1 tablespoon of vanilla extract to the mixture.
- 6Mix for one minute until combined.
- 7In a separate bowl, combine 3 cups of flour, 1 cup of quick 1-minute oats, 2 teaspoons of baking soda, and 1 teaspoon of salt. Mix well.
- 8Slowly add the dry ingredients to the wet ingredients in the stand mixer.
- 9Scoop the dough onto baking sheets lined with parchment paper.
- 10Gently press down on each dough ball to flatten slightly.
- 11Bake the cookies at 350 degrees Fahrenheit for 10 to 12 minutes, slightly underbaking them for chewiness.
- 12For the filling, add 1 cup of butter and 2 cups of powdered sugar to the stand mixer.
- 13Add 1 Mississippi of vanilla extract to the filling mixture.
- 14Mix the filling ingredients on speed 6 for approximately 5 minutes until fluffy.
- 15Add 2 cups of marshmallow fluff to the filling mixture and fold it in by hand.
- 16Flip half of the baked oatmeal cookies upside down.
- 17Pipe a dollop of the marshmallow filling onto the flat side of each upside-down cookie.
- 18Place another cookie on top of the filling to create a sandwich.
Ingredients
- 1.25 cups unsalted butter
- 1 cup brown sugar
- 2 eggs
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 cup Quaker oats (quick 1-minute oats)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter
- 2 cups powdered sugar
- 1 Mississippi vanilla extract
- 2 cups marshmallow fluff
Equipment
stand mixermixing bowlbaking sheetsparchment paperice cream scooppiping bag
Tips
- Use brown sugar for a chewy and molasses-like texture, similar to the original.
- Use quick 1-minute oats as they are ground thinner and prevent a scratchy texture.
- Slightly underbake the cookies for a chewier texture.
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