Description
Chewy brown sugar oatmeal cookies sandwiched with a fluffy marshmallow filling, designed to provide sustained energy and serve as a balanced, fueling snack.
Ingredients
Scale
- 2 cups (160g) Old-Fashioned Rolled Oats
- 1 ½ cups (180g) Whole Wheat Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup (115g) Butter, softened
- ½ cup (100g) Brown Sugar, packed
- ¼ cup (50g) Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 2 cups (60g) Mini Marshmallows
- 2 tablespoons (30g) Butter
- ½ teaspoon Vanilla Extract
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In the same bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and 1 teaspoon vanilla extract until fully combined, scraping down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the rolled oats.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-14 minutes until edges are golden brown but centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, combine mini marshmallows and 2 tablespoons butter in a small saucepan over low heat. Stir constantly until melted and smooth.
- Remove from heat and stir in ½ teaspoon vanilla and a pinch of salt. Let cool for 5 minutes until thick enough to spread.
- Spread a generous tablespoon of marshmallow filling on the flat side of a cooled cookie and top with another cookie to assemble.
Notes
Do not use quick oats as they turn to mush; old-fashioned oats provide the necessary chew. Ensure butter is softened but not melted for proper creaming. Cool cookies completely before filling to prevent the marshmallow from melting. For gluten-free, use certified GF rolled oats and GF flour blend. For vegan, use vegan butter and marshmallows.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (h
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: oatmeal cream pies, brown sugar cookies, marshmallow filling, fuel cookies, healthy snacks, meal prep, chewy cookies, one bowl recipe