A soft and chewy oatmeal cookie with a cinnamony filling. Sure to be a favorite in any lunch box! Store in an airtight container between layers of waxed or parchment paper in the refrigerator.
Ingredients
- ½ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.25 tsp
- butter: 1 cup
- dark brown sugar: 0.75 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- molasses: 1 Tbsp
- vanilla extract: 1 tsp
- ½ cups quick-cooking oats: 1 piece
- hot water: 2 tsp
- salt: 0.25 tsp
- marshmallow cream: 1 jar (7 ounce jar)
- shortening: 0.5 cup
- confectioners' sugar: 0.5 cup
- vanilla extract: 0.75 tsp
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
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Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
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Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
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Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
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Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
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Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
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Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.
