These were highly popular with the guys at my work, and although not vegan you could change the marshmallow filling to a sweet cream cheese filling and it would work well.
I think these cookies are perfect for gifting and also perfect for the Christmas or any big event, especially when you want to impress but also have a filling, satisfying sweet dessert.
- 2 1/2 Cups Self Raising Flour
- 3 Cups Oats
- 1 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Ground Cinnamon
- 2 Large Eggs
- 1 1/2 Cups Packed Brown Sugar
- 1 Cup +1 Tbsp Unsalted Butter (room temperature)
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Unsalted Butter (room temperature)
- 1 jar Marshmallow Cream
- 2 1/4 Cups Icing Sugar
- 1 1/2 Teaspoon Vanilla Extract
Preheat Oven to 180 degrees
In a large bowl, sift together: flour, oats, baking soda, baking powder, salt, and cinnamon.
In an electric mixer, combine the butter and brown sugar on medium speed until light and fluffy.
Mix in the vanilla and egg on low speed.
Keep the mixer on low speed and slowly add in the dry ingredients. Increase the speed gradually until combined.
Add heaping tablespoon-sized drops of dough onto a baking sheet. Keep the cookies about five centimetres apart.
Bake 7-8 minutes. They’ll be lightly brown around the edges and soft in the centre. They’ll continue to cook once you take them out of the oven.
Use a spatula to transfer the cookies to a cooling rack.
Whilst the cookies are cooling, begin on the marshmallow cream.
Add the butter, vanilla, and marshmallow cream to the electric mixer and combine on medium speed until smooth.
Slowly add the powdered sugar and mix on very low speed.
Once the powdered sugar is combined, whip the filling on high-speed for twenty seconds.
Flip the oatmeal cookies upside down with the flat surface facing up, and frost it with about two tablespoons of the mixture. Add another cookie to the top to make a sandwich.