Description
Soft, spiced oatmeal cookies embrace a cloud of sweet marshmallow cream, offering a harmony of chewy texture and cozy warmth in every bite.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar sifted
- 1/2 cup marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream 1 cup softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the molasses, egg, and 1 teaspoon vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the rolled oats until evenly distributed throughout the dough.
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Meanwhile, prepare the filling by beating 1/2 cup softened butter until creamy, then add powdered sugar, marshmallow creme, and 1 teaspoon vanilla extract and beat until light and fluffy.
- Pair the cooled cookies by size and spread about 2 tablespoons of filling onto the flat side of one cookie, then top with the matching cookie and gently press to sandwich.
- Chill the assembled cream pies in the refrigerator for at least 15 minutes before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Let cookies cool completely before adding filling to prevent melting.
- For extra warmth, increase ground ginger to 1½ teaspoons.
- Marshmallow creme can be substituted with cream cheese for a tangier filling.