Typically when I make oatmeal cookies, I use whole rolled oats and lots of them. They give a nice hearty texture. At least, that’s what my friends say. While I love oatmeal cookies, I always dreamed of them not being so, well, hearty.
It is for this reason why I was in awe of the iced oatmeal cookies I made a while back. The recipe called for quick-cooking oats and I ground them in the food processor. I can’t believe I never thought of this before. I loved the texture! They were still soft, and hearty, but without all of the large oat bits. Side note: I don’t like pulp in my orange juice if this helps to understand my texture issues with whole oats.
I really wanted to try this process again, but didn’t want to just make oatmeal cookies. Then I thought of Little Debbie. Those were the best and sweetest oatmeal sandwich cookies ever. I decided that I would try to make my own oatmeal cookies with a marshmallow cream filling.
One word: success! They were great and really reminded me of Little Debbie. I wish I made my cookies a little thinner, but that didn’t stop my friends and I from eating them all!
Oatmeal Sandwich Cookies with Marshmallow Cream Filling
For the cookies
1 ¼ cups unsalted butter (2.5 sticks), softened to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon dark molasses
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups uncooked quick-cooking oats
For the filling
½ cup (1 stick) unsalted butter, softened
1 (7 1/2 ounce) jar marshmallow fluff or cream
1 cup confectioners’ sugar
½ teaspoon vanilla
Heavy cream (as needed)
Dash of salt
Make the cookies
6. Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
Make the filling
1. Beat butter in a large bowl with mixer on high speed until creamy.
3. Increase speed to high; beat until fluffy. If the filling is too stiff, you can add a little heavy cream.
Assemble the cookies
Spread approximately 1 to 2 tablespoons of filling on the bottom half of the cookie and top with another cookie. Repeat. Enjoy!