They're just how you remember them—but better.
Ingredients
- (8 oz.) unsalted butter: 1 cup (softened)
- granulated sugar: 1 cup
- packed dark brown sugar: 1 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- (about 8 1/2 oz.) all-purpose flour: 2 cups
- baking soda: 1 tsp
- table salt: 0.5 tsp
- uncooked quick-cooking oats: 3 cups
- (4 oz.) unsalted butter: 0.5 cup (softened)
- vegetable shortening: 0.25 cup
- 1/2 cups powdered sugar: 1 piece
- (7-oz.) jar marshmallow crème: 1 piece
Metric Conversion
Stages of cooking
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Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
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Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
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Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
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Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies.
